MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Beef with Oyster Sauce
 Categories: Cantonese
    Serving: 4 servings

      1 lb beef flank steak or other
           -tender beef
           Seasoning sauce:
      2 tb oyster sauce
      3 tb water
    1/2 ts sugar
    1/4 ts salt
      1 tb soy sauce
    1/2 tb corntarch
      1 ts sesamese oil
      3 tb chicken broth, if desired
           -for flavor
    1/4 ts salt
      1 c  vegetable
           Marinade:
      1 tb oyster sauce
      1 tb soy sauce
      1 ts sugar
      1 tb cornstarch
      2 tb vegetable oil
    1/2 lb fresh green vegetable such
           -as lettuce, spinach, snow
           -peas or celery
      2 c  boiling water
      2 tb vegetable
  1 1/2 ts rice wine or dry sherry
    1/2 ts sugar
      5    slices fresh ginger root

Use a cleaver to slice beef across grain and at an angle into thin
stips.  Cut strips 2 inches long.  Combine marinade ingredients in
a medium bowl.  Add beef strip; mix well .  Let stand 20 minutes.
Combine ingredients for seasoning sauce in a small bowl.  Mix well
and set aside.  Add green vegetables to 2 cups boiling water.  Cook
10 seconds; drain well.  Heat 2 tablespoons oil in a wok over medium
heat for 1 minute.  Stir-fry cooked green vegetable 30 seconds.  Add
wine, salt and sugar.  Stir-fry 10 seconds.  Remove from wok and
arrange on platter.  Heat 1 cup oil in wok over high heat 1 minute.
Stir-fry ginger root 10 seconds.  Add  marinaded beef and stir-fry
until very lightly browned.  Remove beef with a slotted spoon,
draining well over wok; set aside.  Remove oil from wok except 1
tablespoon.  Heat oil remaining in wok over high heat 30 seconds.
Add seasoning sauce.  Stir-fry until sauce thickens lightly.  Add
cooked beef to wok, mixing well with sauce.  Pour over green
vegetables. Serve hot.

                                    Kountry Cook (Vicki Phillips)

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