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Categories:Viewed: 46 - Published at: 10 years ago
Ingredients
- 1 lb Lean beef
- 2 x Scallion stalks
- 1 slc Fresh ginger root
- 1 tsp Cornstarch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Peanut oil Chinese parsley
Method
- 1.
- Cut beef in 1/4-inch slices.
- Mince scallion stalks.
- 2.
- Mince ginger.
- Combine with cornstarch, soy sauce, sherry, salt and sugar, mixing well.
- Add in to beef slices and toss gently to coat.
- Let stand 15 min, turning occasionally.
- 3.
- Arrange beef slices in shallow heatproof dish.
- With a circular motion, sprinkle oil and chopped scallions over the top.
- 4.
- Steam on a rack till done (30 to 40 min).
- See "HOW-TO SECTION".
- 5.
- Mince Chinese parsley.
- Serve beef in its heatproof dish, with parsley sprinkled over.
- VARIATIONS:In step 1, sliver the beef or possibly cut in julienne strips and steam 25 to 30 min; or possibly mince or possibly grind the beef and steam about 15 min.
- In step 3, top beef with any of the following: CLOUD EAR MUSHROOMS: 2 Tbsp.
- cloud ear mushrooms and 1 piece tangerine peel, both soaked and slivered.
- (For the peanut oil, substitute a few drops of sesame oil.)
- Dry BLACK MUSHROOMS: 4 dry black mushrooms (soaked), slivered; and either 8 to 10 Water chestnuts, sliced thin, or possibly 1/2 c. pickles, shredded.
- PICKLED BAMBOO SHOOTS: 1/2 c. pickled bamboo shoots.
- (Cut beef in julienne strips.)
- PRESERVED GABBAGE: 1/2 to 1 C. preserved cabbage, chopped.
- SALTED GABBAGE: 1/2 c. dry salted cabbage (soaked), sliced thin.
- TEA MELON: 8 tea melons, washed and sliced.
- (You may also add in 1/2 bundle preserved turnips, washed and minced coarsely.)
