Flank Steak With Mushrooms & Peas
|Flank steak||1 1⁄4 Pound|
|Mushrooms||1⁄2 Pound, sliced (About 3 Cups)|
|Diagonally sliced celery||1 Cup (16 tbs)|
|Frozen peas||10 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
|Soy sauce||1 1⁄2 Tablespoon|
|Grated fresh ginger/1/2 teaspoon ground ginger||2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Salad oil||3 Tablespoon|
|Steamed rice/Chinese noodles||1 Cup (16 tbs)|
Cut flank steak in half lengthwise; slice each half, on the diagonal, into 1/4-inch-thick strips.
Place mushrooms, celery, and frozen peas in a large, heavy frying pan that has a cover.
Add 1 cup water.
Cover, bring to a boil, and cook over medium-high heat for about 5 minutes or until celery is tender but still crisp.
Drain, reserving liquid, and place vegetables in bowl.
Blend 1/2 cup water and cornstarch; stir in Sherry, soy sauce, ginger, and garlic powder.
Brown meat quickly in the very hot salad oil; reduce heat, return vegetables to pan with soy sauce mixture, and cook for about 1 minute longer, stirring constantly, until sauce becomes quite thick.
Blend in about 1/3 cup of the reserved vegetable liquid, if you prefer a thinner sauce.