Title: Oyster Beef B1
Categories: Beef Chinese Meat
Yield: 4 Servings
| 1 | lb | BEEF,SLICED 1/4-IN. THICK (2X1 IN. PIECES) |
| 1/2 | c | SCALLIONS,WHITE SECTIONS ONLY,CUT TO 1 IN. LENGTHS |
| 1/4 | ts | SALT |
| 1/2 | ts | SOY SAUCE |
| 1 | ts | CORNSTARCH |
| 1 | ds | SUGAR |
| 2 | tb | VEGETABLE OIL |
| 2 | tb | OYSTER SAUCE |
| 1/4 | c | CHICKEN STOCK |
| 1/4 | ts | MSG (OPTIONAL) |
| 1 | tb | EACH CORNSTARCH & WATER MADE INTO A PASTE |
In mixing bowl, combine salt,soy sauce,1 tsp. cornstarch & sugar. Blend
thoroughly & add sliced beef. Marinate 5 min. Add oil to pre- heated wok or
skillet. Add beef,scallions,& oyster sauce. Toss-cook at high heat 3 min.
Add chicken stock,MSG, and cornstarch/water paste. Mix & toss until gravy
thickens & has coated the beef & scallions. Serve very hot. Temperature(s):
HOT Effort: AVERAGE Time: 00:20 Source: KAN'S Comments: GRAND ST., SAN
FRANCISCO Comments: WINE: WAN FU WHITE WINE