Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Beef
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Cornstarch
3 tb Dry sherry
1/2 c Oyster sauce
1/4 c Water
1/2 ts Crushed red pepper flakes
2 tb Oil
1 tb Fresh ginger -- pared, slivered
1 cl Garlic -- crushed
1 lb Broccoli & flowerettes --
- stems pared & sliced
2 Celery ribs --
- diagonally sliced
6 Green onions --
- cut in 1-1/2" pieces
1 Red pepper -- julienned
2 c Beef -- cooked,
- cut in 2-1/2x1" strips
In bowl, dissolve corn starch in sherry, oyster sauce, the water; add
pepper flakes.
In wok, or large skillet, heat oil over medium-high heat; add ginger
and garlic. Stir-fry 1 minutes. Add broccoli; stir-fry 3 minutes. Add
red pepper, celery, and green onions; stir-fry 3 minutes. Add corn
starch mixture and beef; stir-fry 3 minutes. Place on platter; if
desired, garnish with green-onion flowers and serve with rice.
Yield: 4 Servings
Per serving: 344 calories, 19 g fat
Note:
The last time I made this, I doubled the sauce amount. I cooked the
vegetables and removed them to a bowl; heated the meat in the wok and
removed it to the bowl. I put only 1/4 cup of water in the doubled
sauce. Placed the sauce in the wok and after it started to thicken, I
added chicken broth until the sauce was the right consistency. Then
add the vegetables and meat. Toss gently to coat with sauce.
