Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Beef tenderloin |
| 1 teaspoon | Sugar |
| ½ tablespoon | Soy sauce |
| ½ teaspoon | Baking soda |
| 2 teaspoons | Cornstarch |
| 1 tablespoon | ;Water, cold |
| 1 tablespoon | Oil |
| 1 pounds | Broccoli |
| 15 \N | Scallion; piece (1/2\" long) |
| 15 \N | Ginger; piece |
| ½ tablespoon | Soy sauce |
| 2 tablespoons | Oyster sauce |
| ½ tablespoon | Wine |
| 1 teaspoon | Sugar |
| ½ teaspoon | Cornstarch |
| 2 cups | Oil |
MARINADE
SEASONING SAUCE
Slice the beef across the grain into 1 inch slices. Place in a bowl.
Add the sugar, soy sauce, baking soda, cornstarch and cold water. Mix well. Then add 1 T of oil and marinate for half an hour at least. In a small bowl, mix the soysauce, oyster sauce, wine, sugar, and corn- starch to prepare seasoning sauce.
Cut the broccoli into 1 inch long pieces. Remove the stems. Boil it in boiling water for 30 seconds. Remove and plunge into the cold water. Then drain and dry.
Heat the oil in a frying pan about 300 degrees F. Stir fry the beef or about 10 seconds until it is done. Remove the beef and drain the oil from the pan.
Heat another 3 T of oil in the same pan to fry the scallion and ginger for a few seconds. Add the broccoli. Stir fry. After 10 seconds, add the beef and seasoning sauce. Stir quickly over high heat until mixed. Remove to a platter and serve hot.
: Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei : Printed by Chiu-Yu Printing Co, Ltd (1974) : per Stephen Ceideburg Submitted By SAM WARING <WARING@...> On
06 AUG 95 233656 ~0600