Beef And Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Beef flank steak
		Marinade
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Sesame oil
1		White pepper
4 teaspoons	20ml	Dry sherry
2 teaspoons	10ml	Corn starch
2 teaspoons	10ml	Oyster sauce
2 teaspoons	10ml	Peanut or vegetable oil
2 teaspoons	10ml	Soy sauce
2		Egg white
		Vegetables
1 cup	160g / 5.6oz	Green beans - fresh, sliced 1-in long
2 cups	292g / 10oz	Spinach - chopped
2 cups	292g / 10oz	Broccoli - fresh, young, chopped
1		Water chestnuts - peeled and, sliced
5 cups	1185ml	Hot water
3 teaspoons	15ml	Sugar
1/4 teaspoon	1.3ml	Baking soda
1		Ginger root - fresh, sliced thin
2		Garlic - crushed
2 teaspoons	10ml	Corn starch

Recipe Instructions

Meat:

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.

Vegetables:

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.

Source:
The Chan-Ese Way KPBS TV 1973

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