Home - By Category - Recipe - Chinese Page 1 | Meats Page 2

Beef Imperial B1

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BEEF IMPERIAL B1
 Categories: Chinese, Meats
      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    Dry black chinese mushrooms
           - (originally: "5 to 6")
           - soaked in warm water
           - 20 minutes, drained,
           - remove stems and slice
      1 c  Bamboo shoots, sliced
      3 sl Ginger
      2    Garlic cloves; 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 minutes, 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 minutes 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
 
MMMMM

Display Recipe for Import.