Golden Gate Chinese Beef The secret to this recipe is marinating the meat to infuse flavor. Then just quickly stir-fry and serve over hot lo mein noodles. Ingredients 1-1/2 pounds beef skirt steak 1 tablespoon soy sauce 1 teaspoon ground ginger 1 clove garlic, crushed 1 package (9 ounces) frozen Chinese vegetables 1/4 cup canola oil three stalks bok choy washed and sliced thin, (use as much of green tops as possible) 8 ounces fresh mushrooms, cleaned 1 bunch green onions, sliced 1 can sliced water chestnuts 1 can (14 ounces) vegetable broth 3 tablespoons corn starch 2 tablespoons soy sauce 3 cups hot lo mein noodles
Method Cut skirt steak diagonally into very thin slices and place in 9 inch pie plate. Mix soy sauce, ground ginger, and crushed garlic, sprinkle on meat. Toss meat to cover. Marinate 1 hour. Defrost vegetables in microwave careful not to cook them. In large skillet or wok, heat 2 tablespoons oil. Brown meat, turn once. Remove meat to warm plate. Add 2 more tablespoons oil, cook and stir defrosted vegetables, bok choy, mushrooms, green onion and water chestnuts for 2 minutes. Add one cup vegetable broth, cover and cook 2 more minutes. Mix remaining vegetable broth, corn starch, soy sauce, pour into skillet. Cook stirring constantly until mixture thickens and boils. Stir at a boil one minute. Add meat, heat through. Serve over lo mein noodles. Notes: This seems like it is complicated. It isn't, and takes very little time. It is great when you have unexpected company. Number of Servings: 4-6 "I love them that love me; and those that seek me early shall find me" Proverbs 8:17. ~Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
