Recipe - Beef Imperial

1 One fourth pound Semifrozen flank steak
1 tablespoon Soy sauce
1 tablespoon Dry sherry
1 Egg
Salt & pepper to taste
1 teaspoon Cornstarch
2 cup Oil
Imperial sauce
5 (up to)
6 Dried black Chinese
mushrooms; soaked in warm
water 20 minutes; drained,
remove stems and slice
1 cup Bamboo shoots; cut or sliced up
3 sl Ginger
2 Cloves garlic; cut or sliced up
1 Handful of fresh snow peas;
stringed
Oriental sesame oil
(optional)

Remove fat,muscle & any gristle from meat. Cut in One half lengthwise. Slice
each piece crosswise, against the grain & on a slight slant, so you have
1/4in. slices. Place in bowl & marinate for 1 hr. in soy sauce, sherry,
egg, salt, pepper & cornstarch. Heat a wok hot & dry. Add oil. When it's
just beginning to smoke,add meat mixture, stirring it quickly so the pieces
separate. After 1 min.,drain through a colander or sieve, reserving 23
tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok. Add
mushrooms, bamboo shoots, ginger, garlic, snow peas & meat. Move wok back &
forth rapidly in the air so the vegetables are flipped into the air
continuously. Add Imperial Sauce & continue flipping vegetables & meat 3
min. or until the sauce thickens. If desired,sprinkle a few drops of sesame
oil on mixture. Serve. Don't mistake Oriental for American sesame oil. They
are totally different.

MING'S

YORK ROAD; BALTIMORE

WINE:WANFU

From the Micro Cookbook Collection of Chinese Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.