Flank Steak Oriental
|Flank steak||1 1⁄4 Pound (1 In Number)|
|Mushrooms||1⁄2 Pound, sliced to make 2 1/2 cups|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Water||3⁄4 Cup (12 tbs)|
|Brown rice flour||2 Teaspoon|
|Dry sherry||1⁄4 Cup (4 tbs)|
|Soy sauce||2 Teaspoon|
|Grated ginger/1/4 teaspoon ground ginger||2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Safflower oil||3 Teaspoon|
Partially freeze flank steak.
Cut in half lengthwise and slice each half into 1/4-inch strips.
Place vegetables in a large, heavy pan.
Add the 3/4 cup water.
Cover, bring to a boil, and boil 5 minutes over high heat until celery is tender but still crisp.
Drain, reserving liquid.
Place vegetables in an uncovered bowl.
Add 2 tablespoons water to the flour.
Stir in sherry, soy sauce, ginger, and garlic.
Brown meat quickly in the oil.
Reduce heat, return vegetables and soy mixture to pan, and cook about 1 minute, stirring constantly until sauce is thickened.
Blend in about 1/3 cup of the reserved vegetable liquid for a thinner sauce.
Serve with steamed brown rice or Chinese noodles.
Variations: If you can use corn, you can substitute 1 tsp cornstarch for the flour.
If you can use wheat and gluten, you can substitute whole wheat flour for the brown rice flour.
If you can use gluten but not wheat, you can substitute barley or oat flour for the brown rice flour.