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1/2lblean beef (preferably flank steak)
1tbsoy sauce
1tbrice wine or sherry
1tbcornstarch
1eagreen onion, cut into 1 inch pieces
1tsginger, fresh, chopped
---COOKING SAUCE---
1/2cchicken broth
2tbsoy sauce
2tboyster sauce
1/2tbrice wine or sherry
2tscornstarch
2tssugar
1xa few drops sesame oil
1xpinch of pepper
---VEGETABLES---
2cbroccoli flowerets
1ccanned mushrooms, drained (straw, or button)
1eacarrot, sliced
Directions:
Cut the beef across the grain into thin slices. Marinate in the soy sauce, rice wine, and cornstarch. Set aside.Cut up the green onion and ginger. Mix all the ingredients for the cooking sauce. blanch the broccoli and carrot slices in boiling water with a pinch of salt until slightly soft, but still crunchy. Drain and set aside. (This step can be done in a microwave.)Heat a wok over high heat. Add 2 to 3 tablespoons oil. Fry the green onion and ginger until fragrant, then add the marinaded beef. Stir fry quickly until the meat changes color. Pour in the cooking sauce and heat until thickened and bubbly. Mix in the vegetables.Serve over rice.Note: As with all Chinese cooking, it is very important to have a strong heat source. Have your stove on the highest setting, or if possible, cook in your backyard on a propane gas stove. This takes care of the problem of odors and smoke in your kitchen also.
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