Beef With Pea Pods
|Beef top round steak||1 Pound|
|Soy sauce||2 Tablespoon|
|Oyster sauce||2 Tablespoon|
|Cooking oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Grated ginger root||1⁄2 Teaspoon|
|Fresh pea pods/1 package 6 ounce frozen pea pods, thawed||2 Cup (32 tbs)|
|Canned water chestnuts||4 Ounce, drained and thinly sliced (1/2 of 8 ounce can, 1/2 cup)|
Partially freeze beef; slice thinly across the grain into bite-size strips.
In small bowl mix cornstarch, sugar, 1/2 teaspoon salt, and 1/8 teaspoon pepper.
Blend in soy sauce; oyster sauce, if desired; and 1/4 cup water.
Preheat a wok or large skillet over high heat; add cooking oil.
Stir-fry garlic and gingerroot in hot oil for 30 seconds.
Add pea pods and water chestnuts to wok.
Stir-fry about 1 minute.
Remove pea pods and water chestnuts from wok.
Add half the beef to hot wok or skillet; stir-fry 2 to 3 minutes or till browned.
Stir-fry remaining beef 2 to 3 minutes.
Return all meat to wok or skillet.
Stir soy mixture and stir into beef.
Cook and stir till mixture is thickened and bubbly.
Stir in pea pods and water chestnuts; cover and cook 1 minute.