Yield: 4 Servings
Measure | Ingredient |
---|---|
½ pounds | Beef |
1 teaspoon | Cornstarch |
1 teaspoon | Soy sauce |
¼ teaspoon | Salt |
1 pinch | Sugar |
1 tablespoon | Cornstarch |
2 tablespoons | Water |
½ cup | Scallion stalks |
2 tablespoons | Oil |
2 tablespoons | Oyster sauce |
¼ cup | Stock |
1. Slice beef thin against the grain. Combine cornstarch, soy sauce, salt and sugar. Add to beef and toss to coat.
2. Blend remaining cornstarch and cold water to a paste. Cut scallions in 1-inch sections.
3. Heat oil. Add scallions and stir-fry until translucent. Add beef and stir-fry until it loses its redness.
4. Add oyster sauce and stir-fry 1 to 2 minutes more.
5. Stir in stock and heat quickly. Cook, covered, 1 to 2 minutes over medium heat.
6. Stir in cornstarch paste to thicken. Serve at once.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .