Cantonese Stir-Fried Ginger Beef

1 lb. eye of round or top sirloin, thinly sliced on diagonal
1 tablespoon dark soy sauce*
1/2 teaspoon salt
2 tablespoon sake* or dry sherry
1/2 cup thinly sliced young ginger root shoots, or 4 slices ginger root, slivered*
1 clove pressed garlic
1 cup sliced shiitake mushrooms
1/2 cup thinly sliced red peppers – optional
1 cup sugar or snow peas, trimmed and rinsed – optional
1/2 cup hot beef stock or 1/2 cup boiling water mixed with
1/2 teaspoon beef base or bouillon
1 teaspoon Oriental dark sesame oil*
2 tablespoons water
1 tablespoon cornstarch
fresh cilantro sprigs for garnish – optional
cooking spray
*These items can be found at your local Oriental market and are available in the specialty food section of most larger supermarkets.

1. Combine steak, soy, salt, and wine; set aside.

2. Spray wok or large stick-resistant skillet with cooking spray and heat over medium-high.

3. Stir-fry ginger and garlic for 30 seconds, remove and set aside. Stir-fry mushrooms and peppers for 60 seconds, remove and set aside with ginger. Stir-fry snow or sugar peas for 30 seconds, remove and set aside with other ingredients.

4. Stir-fry meat mixture 30 to 60 seconds; return ginger, garlic, mushrooms, peppers and peas to wok or skillet with beef stock and sesame oil. Mix water and cornstarch together and stir into beef mixture to thicken. Garnish with coriander, if desired and serve over steamed rice cooked without fat or salt.

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