Title: Beef Imperial B1
Categories: Beef Chinese Meat
Yield: 6 Servings
| 1 1/4 | lb | SEMI-FROZEN FLANK STEAK |
| 1 | tb | SOY SAUCE |
| 1 | tb | DRY SHERRY |
| 1 | | EGG |
| | | SALT & PEPPER TO TASTE |
| 1 | ts | CORNSTARCH |
| 2 | c | OIL |
| | | IMPERIAL SAUCE |
| 5 | | TO 6 DRY BLACK CHINESE MUSHROOMS, SOAKED IN WARM WATER 20 MI |
| 1 | c | BAMBOO SHOOTS, SLICED |
| 3 | | SLICES GINGER |
| 2 | | CLOVES GARLIC,SLICED. |
| | | HANDFUL OF FRESH SNOW PEAS, STRINGED |
| | | ORIENTAL SESAME OIL-OPTIONAL |
Remove fat,muscle & any gristle from meat. Cut in 1/2 lengthwise. Slice
each piece crosswise, against the grain & on a slight slant, so you have
1/4-in. slices. Place in bowl & marinate for 1 hr. in soy
sauce,sherry,egg,salt,pepper & cornstarch. Heat a wok hot & dry. Add oil.
When it's just beginning to smoke,add meat mixture, stirring it quickly so
the pieces separate. After 1 min.,drain through a colander or sieve,
reserving 2-3 tbs. oil. Prepare the Imperial Sauce. Return reserved oil to
the wok. Add mushrooms,bamboo shoots,ginger,garlic,snow peas & meat. Move
wok back & forth rapidly in the air so the vegetables are flipped into the
air continuously. Add Imperial Sauce & continue flipping vegetables & meat
3 min. or until the sauce thickens. If desired,sprinkle a few drops of
sesame oil on mixture. Serve. Don't mistake Oriental for American sesame
oil. They are totally different. Effort: AVERAGE Time: 01:40 Source: MING'S
Comments: YORK ROAD; BALTIMORE Comments: WINE:WAN-FU