Beef With Assorted Vegetables
|Beef flank steak||2⁄3 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1⁄2 Teaspoon|
|Soy sauce/Oyster sauce||2 Tablespoon|
|Baking soda||1⁄2 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Sesame oil||1⁄2 Teaspoon|
|Soy sauce||1 Tablespoon|
|Boiling water||2 Cup (32 tbs)|
|Snow peas/Sliced green beans||1 Cup (16 tbs)|
|Vegetable oil||1 Cup (16 tbs)|
|Sliced mushrooms||1 Cup (16 tbs)|
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 salt and carrot to boiling water in a small saucepan; boil 15 minutes.
Add snow peas or green beans.
Cook 1 minute.
Remove from heat, rinse vegetables with cold water and drain.
Slice carrot into thin slices.
Heat oil in a wok over medium heat 1 minute.
Stir-fry marinated beef until very lightly browned.
Remove with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1/4 cup.
Heat remaining oil in wok over high heat 30 seconds.
Stir-fry mushrooms 3 minutes.
Add seasoning sauce, cooked snow peas, carrots and cooked beef.
Stir-fry until sauce thickens slightly.