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Beef Imperial

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF IMPERIAL
 Categories: Chinese
      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 MIN.,DRAINED,
           -REMOVE STEMS AND SLICE
      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
 
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