Beef With Oyster Sauce
|Beef flank steak/Other tender beef||1 Pound|
|Oyster sauce||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Oyster sauce||2 Tablespoon|
|Sesame oil||1 Teaspoon|
|Chicken broth||3 Tablespoon (For Added Flavor)|
|Green vegetable||1⁄2 Pound (Fresh, Such As Lettuce, Spinach, Snow Peas Or Celery)|
|Boiling water||2 Cup (32 tbs)|
|Rice wine/Dry sherry||1 1⁄2 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Fresh ginger root slices||5|
Use a cleaver to slice beef across grain and at an angle into thin strips.
Cut strips 2 inches long.
Combine marinade ingredients in a medium bowl.
Add beef strips; mix well.
Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Add green vegetables to 2 cups boiling water.
Cook 10 seconds; drain well.
Heat 2 tablespoons oil in a wok over medium heat 1 minute.
Stir-fry cooked green vegetables 30 seconds.
Add wine, salt and sugar.
Stir-fry 10 seconds.
Remove from wok and arrange on a platter.
Heat 1 cup oil in wok over high heat 1 minute.
Stir-fry ginger root 10 seconds.
Add marinated beef and stir-fry until very lightly browned.
Remove beef with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1 tablespoon.
Heat oil remaining in wok over high heat 30 seconds.
Add seasoning sauce.
Stir-fry until sauce thickens slightly.
Add cooked beef to wok, mixing well with sauce.
Pour over green vegetables.