Recipe - Basic Steamed Beef

1 pound Lean beef
2 Scallion stalks
1 sl Fresh ginger root
1 teaspoon Cornstarch
1 tablespoon Soy sauce
1 tablespoon Sherry
One half teaspoon Salt
One half teaspoon Sugar
1 teaspoon Peanut oil
Chinese parsley

1. Cut beef in 1/4inch slices. Mince scallion stalks.

2. Mince ginger. Combine with cornstarch, soy sauce, sherry, salt and
sugar, mixing well. Add to beef slices and toss gently to coat. Let stand
15 minutes, turning occasionally.

3. Arrange beef slices in shallow heatproof dish. With a circular motion,
sprinkle oil and minced scallions over the top.

4. Steam on a rack until done (30 to 40 minutes). See "HOWTO SECTION".

5. Mince Chinese parsley. Serve beef in its heatproof dish, with parsley
sprinkled over. VARIATIONS:

In step 1, sliver the beef or cut in julienne strips and steam 25 to 30
minutes; or mince or grind the beef and steam about 15 minutes.

In step 3, top beef with any of the following: CLOUD EAR MUSHROOMS: 2
tablespoons cloud ear mushrooms and 1 piece tangerine peel, both soaked and
slivered. (For the peanut oil, substitute a few drops of sesame oil.) DRIED
BLACK MUSHROOMS: 4 dried black mushrooms (soaked), slivered; and either 8
to 10 Water chestnuts, cut or sliced up thin, or One half cup pickles, shredded. PICKLED
BAMBOO SHOOTS: One half cup pickled bamboo shoots. (Cut beef in julienne
strips.) PRESERVED GABBAGE: One half to 1 Cup preserved cabbage, minced. SALTED
GABBAGE: One half cup dried salted cabbage (soaked), cut or sliced up thin. TEA MELON: 8
tea melons, washed and cut or sliced up . (You may also add One half bundle preserved
turnips, washed and chopped coarsely.)

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.