Beef With Bean Sprouts And Mushrooms Recipe
Ingredients
| Vegetable oil | 2 Tablespoon | |
| 1/4 pound mushrooms, cut into T shapes | ||
| Root ginger | 1 Teaspoon, grated | |
| Beef chuck | 1 pound, sliced | |
| Soy sauce | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Water or chicken broth | 1/2 Cup (16 tbs) | |
| 1 tablespoon cornstarch in 2 tablespoons water | ||
| 1 or 2 cups bean sprouts | ||
| Celery stalks | 2 | |
Directions
Heat the oil in the wok and stir fry mushrooms and grated ginger for 1 to 2 minutes.
Push aside.
Stirfry the beef for 3 to 4 minutes.
Return the mushrooms to the beef in the wok.
Combine the soy sauce, sherry, broth, and cornstarch mixture.
Stir and add to the beef and mushrooms.
Heat until sauce thickens.
Add the bean sprouts t and continue heating just until they are heated through.
Garnish with cubed celery and serve at once with rice.
Push aside.
Stirfry the beef for 3 to 4 minutes.
Return the mushrooms to the beef in the wok.
Combine the soy sauce, sherry, broth, and cornstarch mixture.
Stir and add to the beef and mushrooms.
Heat until sauce thickens.
Add the bean sprouts t and continue heating just until they are heated through.
Garnish with cubed celery and serve at once with rice.
Chef
