Chinese Beef Strips
1 1/2 pounds 1 to 1 1/2-inch pencil-thin beef strips
1/4 cup soy sauce
1/4 cup dry white wine
1/4 cup water
1 tablespoon oyster sauce
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 teaspoon red pepper
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon brown sugar
2 tablespoons cornstarch (for tenderizing beef)
1 tablespoon vegetable oil
1 egg white
Approximately 2 cups broccoli or any crisp
green vegetable (I used dried tou fu)
About 3 hours before preparation time, mix all marinade ingredients except
cornstarch and egg white. Put beef strips in Pyrex dish and pour marinade over
them. Make sure all pieces have chance to be submerged in marinade. Next,
gradually sprinkle cornstarch over beef, gently massaging it into meat. Place
beef in refrigerator for about 3 hours.
Before you are ready to stir-fry beef, beat egg white until frothy. Place in
beef mixture, making sure it is evenly distributed. Heat a couple of table
spoons of oil in wok and stir-fry vegetables. Remove from wok and set aside.
Next, add a little oil and stir-fry beef mixture, being
careful not to overcook it.
The last step is to add the vegetables and mix together with
beef mixture. I actually liked this dish because it wasn't necessary to make a
sauce - tasty without it.
If you want to, you can also mix in a little oyster sauce or
a combination of oyster sauce and soy sauce, adding just enough to coat beef and
vegetables in wok. This should be done just before beef and vegetable mixture is
removed from fire. I actually had enough liquid leftover after stir-frying.
Serve over white rice.
P.S. This recipe has a lot of beef in it. If you want, you can use a little less
beef and more vegetables which would be more authentic.