Lemon Ginger Beef
beef, chinese
3/4 lb flank steak
1 tablespoon cornstarch
1 tablespoon dry sherry
2 tablespoon peanut oil
1 centiliter garlic,minced
1 lemon ginger sauce
1 * (recipes follows) *
1 cup thin,diagonally sliced,
1 carrots
1 medium onion,cut into chunks
1 can (16 oz) cut green beans
1 cup sliced fresh mushrooms
----LEMON GINGER SAUCE----
1 tablespoon fresh lemon juice
2 tablespoon honey
1 tablespoon dry sherry
1 tablespoon slivered ginger root
1 centiliter garlic,minced
1 teaspoon cornstarch
Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired.Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix well.
Yield: 4 servings