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Ginger Beef
(Gueng Choan Gnow Yuke)
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| What You Need: |
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1 pound steak, flank preferred
1½ tablespoons cornstarch
1 teaspoon sugar
2 tablespoons soy sauce
3 tablespoons minced ginger root
1 teaspoon sherry wine
1 tablespoon oil
1 clove garlic, minced
1 tablespoon minced ginger root
1 cup mushrooms, sliced
1 can (8½-ounces) sliced bamboo shoots
¼ teaspoon salt
½ teaspoon sugar
¼ teaspoon chicken bouillon concentrate
1 tablespoon water
4 green onions cut in 1-inch pieces
1 tablespoon cornstarch
½ teaspoon chicken bouillon concentrate
½ cup water
2 tablespoons bottled oyster sauce
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| How To Cook: |
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1. Remove all possible fat and membrane from the meat. Cut it into lengthwise strips (with the grain) about 1½-inches wide. Then cut crosswise into very thin (1/8-inch) strips.
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2. Mix the 1½ tablespoons cornstarch, sugar, soy sauce, 3 tablespoons minced ginger root, and the wine. Mix in the meat and stir well to coat each piece of the meat with the marinade. Marinate for 15 minutes, stirring from time-to-time.
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3. In a covered casserole put the oil, garlic, and 1 tablespoon minced ginger root. Cook, covered, in the microwave oven for 2 minutes. Stir in the meat. Cook covered, stirring often, for 3 to 4 minutes or until the meat has barely lost its pink color. Set the meat aside.
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4. Put the mushrooms, bamboo shoots, salt, sugar, ¼ teaspoon bouillon, and 1 tablespoon water in the casserole. Cook, covered, in the microwave oven for 2 minutes.
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5. Stir in the onion. Cook, covered, in the microwave oven for 1 minute. Mix together the 1 tablespoon cornstarch, chicken bouillon, water, and oyster sauce.
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6. Stir into the vegetable mixture in the casserole and cook, covered, for 2 minutes, stirring several times. Add the meat and stir. Cook, covered, for 2 minutes more, stirring once or twice to redistribute heat evenly. Serve with rice.
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