Ginger Beef 1
beef, chinese, main dish
1/4 cup regular strength beef broth
1 (i used bouillon, works
1 well)
1 1/2 tablespoon soy sauce
2 teaspoon dry sherry
1 teaspoon sugar
1 1/2 lb boneless beef sirloin (i
1 used sirloin tip steaks,
1 works fine)
2 tablespoon salad oil
1 small clove garlic, minced or
1 pressed
2 tablespoon chopped fresh ginger root
3 green onions, cut in 1/2 in
1 wide slanting slices
1 tablespoon each cornstarch and water
Combine broth, soy, sherry and sugar; set aside.
Cut beef with the grain into 1 1/2 in wide strips. Cut each strip across the grain in 1/8 in thick slanting slices.
Place wok over med-high heat. When wok is hot, add 1 tbsp oil. When oil is hot, add garlic and ginger. Stir fry for about 30 seconds. Turn heat to high. Add half the beef and onion and stir-fry until meat is lightly browned (about 2 minutes); remove from wok. Repeat, using remaining 1 tbsp oil, beef and onion. Return cooked meat to wok. Pour in broth mixture; cover and simmer for 3 minutes. Mix cornstarch and water and gradually stir into wok. Cook until slightly thickened, stirring to coat meat (about 1 minute). Makes 4 to 6 servings.
From: Danial Mannen Date: 16 Nov 96 Gourmet Cooking Ä
Yield: 1 servings