Category : International Cuisine
Author : Gina
Hits : 2673
Date : 20/11/2004
1 large egg, lightly beaten2 tablespoons soy sauce2 tablespoons cornstarch (corn flour)1 1/4 pounds flank steak, sliced thin across grain2 tablespoons peanut oil1 1/2 inch piece fresh ginger root, shredded1 1/4 pounds scallion, cut diagonally 1/8" slices1/2 teaspoon salt1 tablespoon sherry2 tablespoons sesame oil
In a bowl combine the egg, 1 T of the soy sauce, cornstarch and salt, stirring until the mixture is well blended, add the flank steak, tossing it to coat it with the marinade, and let it marinate, covered at room temp for 2 hours.In a wok heat enough of the oil to measure 1 1/2" to 375 degrees and in it fry the beef in 4 batches, stirring to separate the slices, for 10 seconds, transferring it with a slotted spoon to a bowl as it is fried and making sure the oil has returned to 375 before adding the next batch.Pour off carefully all but 3 T of the oil and heat the oil remaining in the wok over high heat until it is very hot. Add the gingerroot and stir fry it for 5 seconds, or until it is golden. Add the scallions and the salt and stir fry the mixture for 1 minutes, or until the scallions are limp.Return the beef to the wok, add the remaining 1 T soy sauce and sherry and stir fry the mixture for 30 seconds, or until the beef is heated through.Remove the wok from the heat, add the sesame oil, and stir the mixture to distribute the oil. Transfer the mixture to serving dish and serve.
Good quality cherries will be large, firm and have even deep-red coloring.
Avoid cherries that are soft, have wrinkled skin, are leaking and sticky (...)
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