Oriental Beef Platter
|Flank steak||2 Pound|
|Instant unseasoned meat tenderizer||1 Teaspoon|
|Chopped crystallized ginger||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Seasoned salt||1 Teaspoon|
|Peanut oil/Vegetable oil||2 Tablespoon|
|Frozen chopped broccoli||20 Ounce (2 Packages 10 Ounces Each)|
|Canned sliced mushrooms||4 Ounce|
|Soy sauce||2 Tablespoon|
|Hot cooked rice||4 Cup (64 tbs)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
Moisten steak and sprinkle with meat tender izer, following label directions; cut diagonally into thin strips.
Combine with crystallized ginger and syrup, lemon juice, and seasoned salt in a shallow dish; let stand 10 minutes to season.
Lift strips from sauce; set dish aside.
Heat peanut oil or vegetable oil in a large frying pan; add beef strips and brown quickly; push to one side.
Place frozen broccoli in pan; cover.
Steam 3 minutes; break up broccoli with a fork; pour sliced mushrooms and liquid over top.
Steam 3 minutes longer, or until broccoli is crisply tender; push to one side.
Blend cornstarch, soy sauce, and water in a cup; stir into liquid in pan; cook, stirring constantly, until sauce thickens and boils 3 minutes.
Spoon beef strips and broccoli at ends of a large deep platter; spoon hot rice between.
Garnish rice with pimiento; pour sauce in pan over broccoli; spoon any saved ginger sauce from dish over beef.