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ORIENTAL BEEF WITH PEAS
2 tablespoons sherry, dry white wine or beer
2 tablespoons soy sauce
1 tablespoon cornstarch
½ teaspoon salt
1 pound or sirloin steak, thinly sliced
2 tablespoons vegetable oil
1 thin slice fresh ginger root OR ½ teaspoon ground ginger
1 6-ounce package frozen pea pods OR a 10 ounce package of frozen peas,
rinsed in hot water
1 8-ounce can sliced mushrooms drained
1 8-ounce can sliced water chestnuts, drained
1. In bowl, combine sherry, soy sauce, cornstarch and salt. Add sliced steak and stir
to coat. Cover and marinate 1 hour at room temperature or several hours in the
refrigerator.
2. Preheat oil in Wok at 375°F/190.5°C. Add fresh ginger root, cooking 10-15
seconds. Remove from Wok. If using ground ginger, sprinkle over meat mixture.
Drain any marinate off meat. Add half of steak to Wok; stir-fry 1 ½ minutes or until
done. Push up side of Wok. Add remaining steak and stir-fry until done. Push up
sides.
3.
Add pea pods and stir-fry 2-3 minutes until completely thawed. Push up sides or
remove if using peas. Add mushrooms and water chestnuts, stir-fry until heated.
Combine all ingredients. Reduce heat to warm for serving. Serves 3-4.
SUKIYAKI
2 tablespoons vegetable oil
1 pound tenderloin, sirloin, or tenderized round steak, thinly sliced
½ pound fresh mushrooms, sliced
1 cup sliced celery
1 medium onion, thinly sliced and separated into rings
1 8-ounce can sliced water chestnuts, drained
½ cup chicken broth or bouillon
1 green pepper, sliced into thin strips
1 teaspoon brown sugar
½ teaspoon salt
¼ cup soy sauce
2 cups raw spinach leaves, torn in large pieces
1. Preheat oil in Wok to 375°F/190.5°C. Add half the meat and stir-fry until done
(about 1 ½ minutes). Push up side of Wok. Repeat frying remaining meat. Push
up side.
2. Add mushrooms and stir-fry 1 minute. Push up side. Add celery and onion, stir-
fry 1-½ minutes. Push up side. Add water chestnuts and chicken broth. Stir once
and cook for 1 minute. Push up side. Add green pepper, brown sugar, salt and
soy sauce. Stir once and cook for 30 seconds. DO NOT push up side.
3. Sprinkle spinach over top of all ingredients in Wok. Cover and simmer for 1
minute. Reduce heat to warm for serving. Gently stir ingredients together and
serve over steamed rice or chow mein noodles. Serves 4.