* You can use flank steak, boneless chuck roast, or top round; flank
steak is the most tender. Beef heart, thinly sliced, can also be
used.
Roll-cut:
Make a diagonal slice straight down. Roll zucchini 1/4 turn & slice
again.
Gravy:
Mix corn starch & soy sauce with 1/2 cup water.
Stir Fry:
Cut meat in strips 2" wide. Holding blade at 45 angle, slice each
strip across grain in 1/4" thick pieces. Season on the board with soy
sauce, corn starch, salt, sherry, garlic & ginger. Let stand for
15 minutes.
Heat wok or frying pan. Pour in 2 tb oil, swirl it about in pan &
heat. Add beef; stir-fry over high heat until browned outside, pink
inside (about 2 minutes). Note: Cook in two batches if pan does not
stay hot enough. Remove from pan.
Heat 2 tb oil in same pan, add vegetables & stir-fry about 2 minutes.
Sprinkle with salt. If necessary, add a little water & cook
vegetables only until crisp-tender. Return meat to pan. Stir gravy to
recombine, pour into pan & cook until thickened, about 30 seconds.
Recipe by Oregon State University Extension Service
