1 1/2 pounds 1 to 1 1/2-inch pencil-thin beef strips
cup soy sauce
1/4 cup dry white wine
1/4 cup water
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 teaspoon red pepper
2 teaspoons minced garlic
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.
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.