Oyster-flavored beef over rice

1 Servings

Ingredients

Quantity Ingredient
8 ounces Lean beef
1 tablespoon Soy sauce
1 tablespoon Sherry
1 tablespoon Cornstarch
1 Green onion, cut into 1\" pieces
6 slices Ginger root, peeled
½ cup Water
1½ tablespoon Oyster sauce
1½ tablespoon Soy sauce
½ tablespoon Sherry
2 teaspoons Cornstarch
2 teaspoons Sugar
3 drops Sesame oil, approximate
Pepper, to taste
1 cup Mushrooms
1 cup Broccoli
12 slices Carrot
1½ cup Hot cooked rice

Directions

ONE

TWO

THREE

FOUR (SEE PANTRY

PANTRY *Mushroom* This dish is traditionally made with straw mushrooms that are available in a canned. Drain well. Mushroom caps (canned) may be used.

*Broccoli* Cut florets from stalks and slice tender stalks into ¼" rounds. Blanch in boiling water until bright green and slightly soft, but crunchy. Bathe in ice water and drain. *Carrot* Blanch decorative slices in boiling water until slightly soft, but crunchy. Transfer to ice water; drain.

Cut the beef into 1" x2" slices. Mix in **one** and marinate. If the mixture is too dry, add a small amount of water.

(Optional) Mix in 1 tablespoon oil before stir-frying to help prevent the meat from sticking together.

Heat 3 tablespoons oil in a preheated wok. Fry **two** until fragrant and add the meat. Stir-fry until the meat just changes color. Mix in **three** and heat until bubbly, then mix in **four**. Stir-fry quickly over high heat, making sure the meat and vegetable are evenly coated with the sauce.

Put half of the rice on each of two serving plates, and spoon the beef-vegetable mixture over the top of each.

Other vegetables, such as celery, onion, green pepper, dried black mushroom (soaked until soft), etc., may be substituted for those in **four**. SERVES 2.

Recipe from Chinese One Dish Meals by Huang Su-Huei. ISBN: 0-941676-16-1 (c) 1987. Tested with Wei-Chuan Sauces.

Posted to TNT recipes, 8 Jan 97 From: PATh <phannema@...>

Date: Wed, 08 Jan 1997 10:20:25 -0800

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