Scrambled Eggs With Beef
|Beef flank steak/Other tender beef||1⁄3 Pound|
|Rice wine/Dry sherry||2 Teaspoon|
|Minced ginger root||1⁄4 Teaspoon|
|Soy sauce||1 Tablespoon|
|Vegetable oil/Sesame oil||1 Tablespoon|
|Baking soda||1⁄4 Teaspoon|
|Vegetable oil||1 Cup (16 tbs)|
|Shredded green onion||2 Tablespoon|
Use a cleaver to cut beef across grain into thin strips.
Combine marinade ingredients in a small bowl.
Add beef strips; mix well.
Let stand 20 minutes.
Beat eggs until frothy.
Stir in salt.
Heat oil in a wok over high heat 1 minute.
Stir-fry marinated beef strips until browned.
Remove from oil with a slotted spoon, draining well over wok.
Mix with beaten eggs.
Remove oil from wok except 5 tablespoons.
Reduce heat to medium.
Stir-fry green onion shreds 10 seconds.
Pour egg mixture into wok and stir-fry until cooked as desired.