1 lb Beef sirloin tip
1 tb Dry sherry
2 tb Soy sauce
1 tb Cornstarch
4 tb Water
2 tb Oil
1/4 c Onion; in 2" x 1/2" x 1/4"
- sticks
1/4 c Celery; in 2" x 1/2" x 1/4"
- sticks
1/4 c Carrot; in 2" x 1/2" x 1/4"
- sticks
1/2 c Fresh mushrooms; cleaned,
- sliced
1 ts Sugar
1/2 ts Salt
1/4 ts MSG
1/2 c Bean sprouts; washed,
- drained
1 lg Tomato; in 6 to 8 wedges
In a bowl or plastic bag, marinate the whole piece of steaks
in the dry sherry and 1 tablespoon of the soy sauce for 10
minutes. Broil until the meat is medium rare. Slice the
steak into 2" x 1/2" x 1/4" strips.
In a small bowl or measuring cup, dissolve the cornstarch in
2 tablespoons of the water.
In a frying pan over high heat, heat the oil. Add the onion,
celery, carrots, and mushrooms. Stir until the oil coats all
of the vegetables, about 2 minutes.
Still over high heat, add the remaining tablespoon of soy
sauce, the sugar, salt, and monosodium glutamate. Mix again.
Add the remaining 2 tablespoons of water, turn the heat to
medium and cook for 2 minutes.
Mix in the bean sprouts and the steak slices. Stir.
Gradually add the cornstarch solution. Stir until it
thickens. Add the tomato wedges and mix well. Cook for 1
more minute. Remove and serve.
NOTES: This is a basic chop suey dish. If the steak is
omitted it becomes an excellent vegetable chop suey. This
dish can be varied by using cooked shrimp, veal, ham,
turkey, or chicken in the place of the beef.
Fresh bean sprouts are preferred, but if they are not
available, canned sprouts may be used. Open the can the day
before, or at least several hours before using. Drain off
the liquid, rinse the sprouts under running cold water for a
few minutes, and then soak them in cold water. This will
restore the "crunchiness" to a certain extent and make the
beans taste much sweeter.
If fresh mushrooms are not available, canned sliced
mushrooms may be used. Substitute the liquid of the canned
mushrooms for the second 2 tablespoons of water called for.
It will taste better.
Recipe: "The Pleasures Of Chinese Cooking" by Grace Zia Chu.
Published by Simon and Schuster, 1962
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