Chinese Beef Recipe
Once you taste this Chinese Beef recipe, I am sure you will always get hooked to it. This Chinese Beef makes a compelling Main Dish for most party meals. The main ingredient in Chinese Beef is Beef. Try your hand at this Chinese recipe of Chinese Beef, which makes you keep asking for more. There is no bigger sin than reading this recipe of Chinese Beef and not trying it out.
Ingredients
1/2 cup dried Chinese mushrooms
1 1/2 pounds flank steak
2 small tomatoes, peeled
1 green pepper
2 tablespoons olive oil
1 clove garlic, crushed
1 teaspoon salt
Dash pepper
1/4 teaspoon ginger
3 tablespoons soy sauce
2 tablespoons sherry
1/2 teaspoon sugar
1 1 pound can bean sprouts, drained
1 tablespoon cornstarch
3 tablespoons water
Directions
Soak Chinese mushrooms in water to cover for 20 minutes.
Drain and halve large mushrooms.
Cut flank steaks in strips across grain (about 2 X 1 x1/4 inches).
Cut tomatoes in eighths.
Cut green pepper in 1 inch cubes.
Heat the oil in a large skillet or wok.
Add the flank steak strips, garlic, salt, pepper, and ginger.
Saute over high heat until the meat is evenly browned on all sides.
Add the soy sauce, sherry, sugar, tomatoes, green pepper, mushrooms, and bean sprouts.
Stir until well mixed, cover, and cook over medium heat for 5 minutes.
Make a paste of the cornstarch and water and add to the beef mixture.
Cook, uncovered, stirring occasionally, until sauce thickens.
Drain and halve large mushrooms.
Cut flank steaks in strips across grain (about 2 X 1 x1/4 inches).
Cut tomatoes in eighths.
Cut green pepper in 1 inch cubes.
Heat the oil in a large skillet or wok.
Add the flank steak strips, garlic, salt, pepper, and ginger.
Saute over high heat until the meat is evenly browned on all sides.
Add the soy sauce, sherry, sugar, tomatoes, green pepper, mushrooms, and bean sprouts.
Stir until well mixed, cover, and cook over medium heat for 5 minutes.
Make a paste of the cornstarch and water and add to the beef mixture.
Cook, uncovered, stirring occasionally, until sauce thickens.
