Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 md Dried black mushrooms 2 Green onions, with tops
1 lb Beef flank or tenderloin 1/4 c Chicken broth or cold water
-steak 1/4 c Oyster sauce
1 tb Vegetable oil 2 tb Cornstarch
1 ts Cornstarch 3 tb Vegetable oil
1 ts Salt 1 ts Finely chopped ginger root
1 ts Sugar 1 ts Finely chopped garlic
1 ts Soy sauce (light or dark) 2 tb Vegetable oil
1/8 ts White pepper 1/2 ts Salt
1 1/2 lb Broccoli 1/2 c Chicken broth

Soak mushrooms in warm water until soft, about 30 minutes; drain.
Rinse in warm water; drain. Remove and discard stems; cut caps into
1/2" pieces. Trim fat from beef; cut beef with grain into 2" strips.
Cut strips across grain into 1/8" slices. Toss beef, 1 tablespoon
vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, sugar, soy
sauce, and white pepper in glass or plastic bowl. Cover and
refrigerate for 20 minutes.

Cut broccoli into 1" pieces. Cut lengthwise gashes in stems thicker
than 1". place broccoli in boiling water. Cover and cook for one
minute; drain. Immediately rinse under running cold water; drain. Cut
green onions into 2" pieces. Mix 1/4 cup chicken broth, the oyster
sauce and 2 tablespoons cornstarch.

Heat wok until 1 or 2 drops of water bubble and skitter when
sprinkled in wok. Add 3 tablespoons of vegetable oil; rotate wok to
coat side. Add beef, ginger root and garlic; sitr-fry until beef is
brown, about 3 minutes. Remove beef from the wok.

Add 2 tablespoons vegetable oil to wok; rotate to coat side. Add
mushrooms, broccoli and 1/2 teaspoon salt; stir fry 1 minute. stir in
1/2 cup chicken browh; heat to boiling. Stir in beef; heat to
boiling. Stir in cornstarch mixture; cook and stir until thickened,
about 15 seconds. Garnish with green onions.

From Betty Crocker's Chinese Cookbook; recipes by Leeann Chin typos
by Mary Riemerman
Submitted By MARY RIEMERMAN On 03-18-95

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