Beef With Mushrooms & Bean Curd
|Beef flank steak/Other tender beef||1⁄2 Pound|
|Rice wine/Dry sherry||1 Teaspoon|
|Minced ginger root||1⁄2 Teaspoon|
|Sesame oil||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Oyster sauce||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Chicken broth||3 Tablespoon (For Added Flavor)|
|Vegetable oil||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Green onions||2 , chopped in 1-inch lengths|
|Mushrooms||1⁄2 Pound, cut in halves|
|Bean curd square||3 , cut in 7/8-inch squares (3 Inch)|
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; set aside.
Heat 1 cup oil in a wok over medium heat 1 minute.
Stir-fry garlic until golden, 30 seconds.
Add marinated beef; stir-fry until browned, about 1 minute.
Remove beef with a slotted spoon, draining well over wok; set aside.
Remove oil from wok except 5 tablespoons.
Heat oil remaining in wok over high heat 30 seconds.
Stir-fry green onions and mushrooms 3 to 5 minutes.
Add bean curd and carefully stir-fry 2 minutes.
Add seasoning sauce.
Stir-fry until sauce thickens slightly.
Add cooked beef.