Saturday, February 26, 2011
2 Tbsp. cooking oil
1 to 1 1/2 pounds of sirloin tip steak, sliced paper thin across the grain
3 Tbsp. sugar
2 Tbsp. flour
1/2 cup soy sauce
2/3 cup water
5 oz. can bamboo shoots, drained
2 large bunches of green onions, sliced on the bias into 1 inch pieces
16 oz. fresh bean sprouts (can use canned, but drain well)
5 oz. can sliced water chestnuts, drained
8oz. fresh baby portabella mushrooms, thinly sliced
Combine sugar, flour, soy sauce, and water and stir well. Heat oil in pan or electric skillet (375 to 400 degrees). Brown the sirloin 2-3 minutes (will still be rare). Remove meat. Add mushrooms, green onions and bean sprouts, keeping into separate piles. Cook until they are slightly tender/browned. Add the water chestnuts and bamboo shoots, keeping them each in a separate pile around the outside of the pan. Put the meat back into the center of the pan and add the soy-sauce mixture. Sauce will thicken, so stir each pile separately, making sure the vegetables and the meat are all covered well. Turn the heat down to simmer and continue cooking until all the vegetables are heated and tender crisp.
Serve over rice. Add a mandarin-orange ambrosia fruit salad to complete the meal.