2/3 pound Beef flank steak
—–MARINADE—– 1 teaspoon Dry sherry
1/2 teaspoon Ginger — minced
1/3 teaspoon Sugar
2 tablespoons Oyster sauce
1 teaspoon Cornstarch
1/2 teaspoon Baking soda
—–SEASONING SAUCE—– 1/4 cup Chicken stock
1/4 cup -water
1 teaspoon Cornstarch
1/4 teaspoon Sugar
1/2 teaspoon Sesame oil
1 tablespoon Soy sauce
—–OTHER INGREDIENTS—– 1/4 teaspoon Salt
2 Dried hot red peppers — chopped
1 Carrot
2 cups Boiling water
1 cup Snow peas — or sliced
beans 1 cup Vegetable oil
1 cup Fresh mushrooms — sliced
Use a cleaver to slice beef across the grain and at an angle into thin stri ps; cut strips 2 inches long; combine marinade in a medium bowl; add beef stri ps mix well and let stand for 30 minutes. Mix seasoning sauce in a small bowl; mix well; set aside.
Add salt and carrot to water in a small saucepan; boil 15 minutes; add snow peas or green beans; cook 1 minute; remove from heat and cool vegetables in cold water; drain well; slice carrot into thin slices.
Heat oil in wok over medium heat for 1 minute; add marinated beef, sti r-frying until lightly browned; remove with slotted spoon, draining well over wok; set aside.
Remove oil from wok except 1/4 cup; heat over high heat for 30 seconds; add re d peppers; stir-fry 15 seconds; add mushrooms; stir-fry 3 minutes; add seaso ning sauce, cooked snow peas, carrots and cooked beef; stir-fry until sauce th ickens slightly. Serve hot.
Chuck in Pok Thursday 10:25 am 11/25 C.OZBURN on GEnie Formatted by Elaine Ra dis BGMB90B; December, 1993 Posted on Prodigy; November, 1993