Cantonese Stir-Fried Ginger Beef

1 pound eye of round or top sirloin, thinly sliced on diagonal
1 tbls. dark soy suace
1/2 tsp. salt
2 tbls. sake or dry sherry
1/2 cup thinly sliced young ginger root shoots, or four slices ginger root, slivered
1 cup sliced shiitake mushrooms
1/2 cup hot beef stock or 1/2 cup boiling water mixed with 1/2 tsp. beef base or bouillon
1 tsp. Oriental dark seasme oil
2 tbls. water
1 tbls cornstarch
fresh cilantro sprigs for granish-optional
cooking spray

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

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

3. Stir-fry ginger for 30 seconds, remove and set aside. Stir-fry mushrooms
for 60 seconds, remove and set aside with ginger

4. Stir-fry meat mixture 30 to 60 seconds; return ginger and mushrooms to wok
or skillet with beef stock and seasme oil. Mix water and cornstarch together
and stir into beef mixture to thicken. Garnish with coriander, if desired and
Sesame Noodles:
6 oz. oriental noodles, capellini, vermicelli, etc. broken in half
1 tsp. chicken base or boullion
1/4 to 1/2 tsp. salt
1/2 cup hot water
2 tsp. dark oriental sesame oil
2 to 3 green onions, thinly sliced on the diagonal

1. Slice green onions and set aside

2. Mix chicken base or boullion with water, add sesame oil and set aside

3. Cook noodles according to package directions, rinse and drain well. while
noodles are draining, lightly spray a non-stick or stick- resistant pan with
cooking spray and preheat on medium for 2 minutes. add noodles to pan with
chicken broth mixture and green onions. stir fry until heated through, 2 to 3
minutes. serve hot.

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