Country Style Shredded Beef
|Beef flank steak/Other tender beef||2⁄3 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Chicken broth||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), sliced|
|Hot bean sauce||1 Tablespoon|
|Hoisin sauce||1⁄2 Teaspoon|
|Shredded cooked carrots||1 Cup (16 tbs)|
|Shredded celery||1⁄2 Cup (8 tbs)|
|Shredded bamboo shoots||1⁄2 Cup (8 tbs)|
Use a cleaver to slice beef across grain and at an angle into thin strips.
Cut strips into shreds.
Combine marinade ingredients in a medium bowl.
Add beef shreds; mix well.
Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl.
Mix well and set aside.
Heat oil in a wok over medium heat 30 seconds.
Stir-fry garlic and marinated beef about 2 minutes until beef is browned.
Remove with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1/4 cup.
Heat oil remaining in wok over medium heat.
Add hot bean sauce and hoisin sauce.
Heat 15 seconds.
Add carrots, celery and bamboo shoots.
Turn heat up to high and stir-fry 1 minute.
Add seasoning sauce and stir-fry until sauce thickens slightly.
Add cooked beef; mix well.