Beef And Bean Sprout Stir Fry
|Egg white||1 , beaten|
|Soy sauce||5 Teaspoon, divided|
|Cornstarch||3 Teaspoon, divided|
|Ground ginger||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Pepper white||1 Dash|
|Boneless beef sirloin||1 Pound, cut into thin strips|
|Cold water||1⁄2 Cup (8 tbs)|
|Oyster sauce||1 Tablespoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
|Oil||4 Tablespoon, divided|
|Sliced mushrooms||1 Cup (16 tbs)|
|Sliced green onion||1⁄2 Cup (8 tbs) (1 Inch Slices)|
|Canned bean sprouts||14 Ounce, drained (1 Can)|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl.
Stir to coat.
Cover; refrigerate 30 minutes.
Combine cold water, oyster1 sauce (optional), remaining 3 teaspoons soy sauce, remaining 2 teaspoons cornstarch and bouillon granules in small mixing bowl.
Heat 2 tablespoons Oil in large skillet or wok.
Add beef mixture.
Stir-fry over medium-high heat until beef is browned.
Remove mixture from skillet; set aside.
Heat remaining 2 tablespoons Oil in large skillet.
Add mushrooms and onioti.
Stir-fry over medium-high heat 1 minute.
Add bean sprouts and water chestnuts.
Stir-fry 1 minute.
Add cornstarch mixture and beef.
Cook until thickened and bubbly.