Beef Imperial Recipe - Cooking Index
Beef Imperial Recipe - Cooking Index
| 1 1/4 lbs | 567g / 20oz | Semi-frozen flank steak |
| 1 tablespoon | 15ml | Soy sauce |
| 1 tablespoon | 15ml | Dry sherry |
| 1 | Egg | |
| Salt and pepper to taste | ||
| 1 teaspoon | 5ml | Cornstarch |
| 2 cups | 474ml | Oil |
| Imperial sauce | ||
| 5 | Dry black Chinese - mushrooms | |
| 1 cup | 237ml | Bamboo shoots |
| 3 | Ginger | |
| 2 | Garlic - sliced. | |
| 1 | Fresh snow peas - stringed | |
| Oriental sesame oil-optional |
Soak the mushrooms in water for 20 minutes and drain. Remove stems and slice.
Remove fat, muscle and any gristle from meat. Cut in 1/2 lengthwise. Slice each piece crosswise, against the grain and on a slight slant, so you have 1/4-in. slices.
Place in bowl and marinate for 1 hr. in soy sauce, sherry, egg, salt, pepper and cornstarch. Heat a wok hot and dry.
Add oil. When it's just beginning to smoke, add meat mixture, stirring it quickly so the pieces separate. After 1 minutes , drain through a colander or sieve, reserving 2-3 tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok.
Add mushrooms, bamboo shoots, ginger, garlic, snow peas and meat. Move wok back and forth rapidly in the air so the vegetables are flipped into the air continuously.
Add Imperial Sauce and continue flipping vegetables and meat 3 minutes 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.
Source:
MING'S, YORK ROAD; BALTIMORE
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