1
2
----
1/4
2
2
2
1
1/3
1/4
1/4
----
2
1/3
1/2
1/4
3
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#
---
c
T
T
t
t
t
t
c
---
in
T
c
T
|
Beef, lean (1)
Egg White
-- Marinade
Oyster Sauce
Rice Wine
Soy Sauce
Mushroom Soy Sauce
Sugar
Salt
Pepper
Stock (2)
---------
Scallions
Ginger root
Cornstarch
Water
Oil
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Prep - (35 min - 15 min work)
- Slice BEEF 1/8 inch thick across the grain, then into 1/4 inch
wide strips 1 to 1-1/2 inches long.
- Beat EGG WHITES moderately and massage into Beef. Mix
all Marinade items, massage into beef and let stand for
at least 20 minutes.
- Slice SCALLIONS in half lengthwise, then crosswise in small
pieces. Slice GINGER very thin and cut slices into narrow threads.
Mix.
- Mix Cornstarch and Water.
RUN - (15 min)
- Drain Beef, reserving the marinade.
- In a wok or spacious sauté pan heat Oil over high
flame. Stir in Beef and fry stirring until all the raw color
is gone, any exuded moisture has evaporated, and it is sizzling.
Remove from the oil with a slotted spoon.
- Stir Scallion Mix in and fry stirring 45 seconds, then stir
Beef back in, along with the reserved Marinade. Stir
until well blended.
- Stir up the Cornstarch mix and stir it in. Continue stirring
until sauce is thickened, then adjust liquid to your preference,
keeping in mind it will thicken some as it cools.
- Serve hot with plenty of steamed long grain rice.
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