Flank Steak With Mushrooms & Peas Recipe
Try this version of amazingly delicious Flank Steak With Mushrooms & Peas recipe. An effortlessly prepared side dish recipe; the Flank Steak With Mushrooms & Peas is a dish that you would surely love to talk about with us!
Ingredients
1 1/4 pounds flank steak
1/2 pound mushrooms, sliced (about 3 cups)
1 cup diagonally sliced celery
1 package (10 oz.) frozen peas
Water
1 tablespoon cornstarch
2 tablespoons dry Sherry
1 1/2 tablespoons soy sauce
2 teaspoons grated fresh ginger (or 1/2 teaspoon ground ginger)
1/4 teaspoon garlic powder
3 tablespoons salad oil
Steamed rice or Chinese noodles
Directions
Cut flank steak in half lengthwise; slice each half, on the diagonal, into 1/4-inch-thick strips.
Place mushrooms, celery, and frozen peas in a large, heavy frying pan that has a cover.
Add 1 cup water.
Cover, bring to a boil, and cook over medium-high heat for about 5 minutes or until celery is tender but still crisp.
Drain, reserving liquid, and place vegetables in bowl.
Blend 1/2 cup water and cornstarch; stir in Sherry, soy sauce, ginger, and garlic powder.
Brown meat quickly in the very hot salad oil; reduce heat, return vegetables to pan with soy sauce mixture, and cook for about 1 minute longer, stirring constantly, until sauce becomes quite thick.
Blend in about 1/3 cup of the reserved vegetable liquid, if you prefer a thinner sauce.
Place mushrooms, celery, and frozen peas in a large, heavy frying pan that has a cover.
Add 1 cup water.
Cover, bring to a boil, and cook over medium-high heat for about 5 minutes or until celery is tender but still crisp.
Drain, reserving liquid, and place vegetables in bowl.
Blend 1/2 cup water and cornstarch; stir in Sherry, soy sauce, ginger, and garlic powder.
Brown meat quickly in the very hot salad oil; reduce heat, return vegetables to pan with soy sauce mixture, and cook for about 1 minute longer, stirring constantly, until sauce becomes quite thick.
Blend in about 1/3 cup of the reserved vegetable liquid, if you prefer a thinner sauce.
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