1 lb Beef sirloin tip
1 tb Dry sherry
2 tb Soy sauce
1 tb Corn starch
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 tb 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 corn starch in 2 tb
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 1 tb soy sauce, sugar,
salt, and monosodium glutamate. Mix again. Add the remaining 2 tb
water, turn the heat to medium and cook for 2 minutes.
Mix in the bean sprouts and the steak slices. Stir. Gradually add
the corn starch 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 tb water called for. It will taste better.
Recipe by The Pleasures Of Chinese Cooking by Grace Zia Chu, 1962
