Title: Hunan Beef the Wok
Categories: Beef Skillet Asian
Yield: 4 Servings

1	tb	Cornstarch; plus 1 1/2 teaspoon
1		Egg; beaten
6	oz	Flank steak thinly sliced
1	c	Vegetable oil
1/2	lb	Broccoli
2		Green onions; chopped
2	tb	Sugar
2	tb	White wine
3	tb	Chicken stock
1/2	c	Soy sauce
1	tb	Soy sauce
1	ts	Monosodium glutamate
1	ts	Ground black pepper

Dissolve 1 tablespoon cornstarch in 3 tablespoons cold water. Combine with the egg in a medium bowl; add the sliced flank steak and marinate in the refrigerator several hours or overnight. Heat the oil in a wok or heavy-bottomed skillet over high heat. Remove the beef from the egg mixture with a slotted spoon; add to the wok and stir-fry until light brown. Add the broccoli and stir-fry until bright green. Remove the broccoli and beef; drain. Remove all but 2 tablespoons of the oil from the wok. Add the green onions and stir-fry 1 minute. Whisk together the sugar, wine, remaining 1-1/2 teaspoon cornstarch, chicken stock, soy sauce, sesame oil, MSG, and pepper. Add the mixture to the green onions and stir briskly. Return the beef and broccoli to the wok. Toss lightly to coat with the sauce and turn out onto a heated platter or bowl. Serve immediately.

Posted to MM-Recipes Digest V4 #4 by and To: boxes, and you MUST already have established a connection with on Sep 18, 1997

Recipe by: BGMB90B@prodigy.com (Elaine Radis)

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