Recipe - Hunan Beef The Wok

1 tablespoon Cornstarch; plus 1 1/2
teaspoon
1 Egg; beaten
6 ounce Flank Steak thinly cut or sliced up
1 cup Vegetable oil
One half pound Broccoli
2 Green onions; chopped
2 tablespoon Sugar
2 tablespoon White wine
3 tablespoon Chicken stock
One half cup Soy sauce
1 tablespoon Soy sauce
1 teaspoon Monosodium glutamate
1 teaspoon Ground black pepper

Dissolve 1 tablespoon cornstarch in 3 tablespoons cold water. Combine with
the egg in a medium bowl; add the cut or sliced up flank steak and marinate in the
refrigerator several hours or overnight. Heat the oil in a wok or
heavybottomed skillet over high heat. Remove the beef from the egg mixture
with a slotted spoon; add to the wok and stirfry until light brown. Add
the broccoli and stirfry until bright green. Remove the broccoli and beef;
drain. Remove all but 2 tablespoons of the oil from the wok. Add the green
onions and stirfry 1 minute. Whisk together the sugar, wine, remaining
1One half teaspoon cornstarch, chicken stock, soy sauce, sesame oil, MSG, and
pepper. Add the mixture to the green onions and stir briskly. Return the
beef and broccoli to the wok. Toss lightly to coat with the sauce and turn
out onto a heated platter or bowl. Serve immediately.

Recipe by: BGMB90B@prodigy.com (Elaine Radis)

Posted to MCRecipe Digest V1 #797 by 4paws@netrax.net (ShermeyerGail) on
Sep 22, 1997