8 medium dried black mushrooms
1 lb beef flank or tenderloin steak
1 tablespoon vegetable oil
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon soy sauce (light or dark)
1/8 teaspoon white pepper
1 1/2 lb broccoli
2 green onions, with tops
1/4 cup chicken broth or cold water
1/4 cup oyster sauce
2 tablespoon cornstarch
3 tablespoon vegetable oil
1 teaspoon finely chopped ginger root
1 teaspoon finely chopped garlic
2 tablespoon vegetable oil
1/2 teaspoon salt
1/2 cup chicken broth
Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; cut caps into 1/2" pieces. Trim fat from beef; cut beef with grain into 2" strips. Cut strips across grain into 1/8" slices. Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, sugar, soy sauce, and white pepper in glass or plastic bowl. Cover and refrigerate for 20 minutes.
Cut broccoli into 1" pieces. Cut lengthwise gashes in stems thicker than 1". place broccoli in boiling water. Cover and cook for one minute; drain. Immediately rinse under running cold water; drain. Cut green onions into 2" pieces. Mix 1/4 cup chicken broth, the oyster sauce and 2 tablespoons cornstarch.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons of vegetable oil; rotate wok to coat side. Add beef, ginger root and garlic; sitr-fry until beef is brown, about 3 minutes. Remove beef from the wok.
Add 2 tablespoons vegetable oil to wok; rotate to coat side. Add mushrooms, broccoli and 1/2 teaspoon salt; stir fry 1 minute. stir in 1/2 cup chicken browh; heat to boiling. Stir in beef; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds. Garnish with green onions.
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