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Beef Imperial recipe
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To make Beef Imperial you will need
Ingredients
| 1 1/4 | pounds | Semi-frozen flank steak | | 1 | tablespoon | Soy sauce | | 1 | tablespoon | Dry sherry | | 1 | | Egg | | | Salt & pepper to taste | | 1 | teaspoon | Cornstarch | | 2 | cups | Oil | | | Imperial sauce (up to) | | 6 | | Dried black Chinese mushrooms; soaked in warm water 20 minutes; drained, remove stems and slice | | 1 | cup | Bamboo shoots; sliced | | 3 | slices | Ginger | | 2 | | Cloves garlic; sliced | | 1 | | Handful of fresh snow peas; stringed | | | Oriental sesame oil (optional) |
Instructions
Remove fat,muscle & any gristle from meat. Cut in 1/2 lengthwise. Slice
each piece crosswise, against the grain & on a slight slant, so you have
1/4-in. slices. Place in bowl & marinate for 1 hr. in soy sauce, sherry,
egg, salt, pepper & cornstarch. Heat a wok hot & dry. Add oil. When it's
just beginning to smoke,add meat mixture, stirring it quickly so the pieces
separate. After 1 min.,drain through a colander or sieve, reserving 2-3
tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok. Add
mushrooms, bamboo shoots, ginger, garlic, snow peas & meat. Move wok back &
forth rapidly in the air so the vegetables are flipped into the air
continuously. Add Imperial Sauce & continue flipping vegetables & meat 3
min. or until the sauce thickens. If desired,sprinkle a few drops of sesame
oil on mixture. Serve. Don't mistake Oriental for American sesame oil. They
are totally different.
Enjoy your Beef Imperial
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Wed 23 Jul 2008
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