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Beef And Vegetables

Cuisine: Chinese
Type: Meat
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozBeef flank steak
1/2 teaspoon 2.5mlBaking soda
1/2 teaspoon 2.5mlSugar
1/2 teaspoon 2.5mlSalt
1/2 teaspoon 2.5mlSesame oil
1   White pepper
4 teaspoons 20mlDry sherry
2 teaspoons 10mlCorn starch
2 teaspoons 10mlOyster sauce
2 teaspoons 10mlPeanut or vegetable oil
2 teaspoons 10mlSoy sauce
2   Egg white
1 cup 160g / 5.6ozGreen beans - fresh, sliced 1-in long
2 cups 292g / 10ozSpinach - chopped
2 cups 292g / 10ozBroccoli - fresh, young, chopped
1   Water chestnuts - peeled and, sliced
5 cups 1185mlHot water
3 teaspoons 15mlSugar
1/4 teaspoon 1.3mlBaking soda
1   Ginger root - fresh, sliced thin
2   Garlic - crushed
2 teaspoons 10mlCorn starch

Recipe Instructions


Remove the fat and the thin membrane on both sides of the flank steak with a sharp knife. Cut the meat across the grain into pieces about 1 1/2 in. long, 1/8 in. thick and 1 in. wide. Drain any liquid from meat before marinating.

Place meat in a large bowl, add all the marinade ingredients and use your hand to mix thoroughly. Let the meat marinate in the refrigerator for at least 4 hours, better overnight.

Mix a second batch of the marinade, doubling all the proportions, except omit the baking soda and egg white. Set aside for later.


Go over the stalks of the broccoli lightly with a potato peeler to remove any tough fibers and then cut the stalks diagonally into pieces 1 1/2 in. long and 1/4 in. thick. Break the florets into medium sized pieces. Bring 4 cups of the water to a boil in a pan, add the sugar or baking soda, and stir until dissolved.

Add the broccoli, stirring gently for 1 minute. Remove the pan from the heat, pour out the water and run cold water over the broccoli until cooled. Drain off excess water and let the broccoli stand for at least 10 minutes before use.

Cooking the Beef:

Set a 14-inch wok or large skillet over high heat for about 30 seconds, then spread 2 tablespoons of the oil over the surface with a spatula. Heat for another 30 seconds or until the oil begins to smoke. Then add the crushed garlic and the sliced ginger root and stir fry for a few seconds until it produces a good aroma. Add the beef, spreading the pieces in a thin layer to allow each piece to receive the heat equally.

Cook for 1 minute until the meat is lightly browned, then turn and brown the other side for another minute. Add all the vegetables and water chestnuts and drizzle around the edges of the wok about 2 tablespoons of sherry. Add 1 cup of hot water and the second portion of marinade and stir fry for 2 minutes.

When the sauce comes to a boil, stir in a mixture of 1 tablespoon of corn starch mixed well into 1 tablespoon of cold water. Add 1/2 tablespoon of oil to the wok for the sauce. Cook until sauce thickens, about another 30 seconds.

Transfer to a heated plate and serve immediately with steamed white rice.

The Chan-Ese Way KPBS TV 1973


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