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beef With Celery (china) 1 (1 Pound) Round Steak
2 Tablespoons Soy Sauce
1 Teaspoon White Vinegar
1 Egg White
4 To 6 Stalks Celery
1 1/2 Cups Water
1/2 Teaspoon Salt
3 Tablespoons Vegetable Oil
6 Scallions, Cut Into 1-inch Pieces
1 Tablespoon Finely Chopped, Pared Fresh Ginger Root
1 Clove Garlic, Crushed
1 1/2 Tablespoons Dry Sherry
1 Tablespoon Cornstarch
2 Teaspoons Oyster Sauce cut Meat Across The Grain Into Thin Strips 1 1/2 Inches Long. Combine 1/2 Tablespoon Of The Soy Sauce, Vinegar And Egg White In Medium Bowl; Beat Lightly With Fork Until Foamy. Mix In Meat. Cover And Let Stand 2 Hour. Cut Celery Into 1/2-inch Diagonal Slices. Combine Celery, 1 Cup Of The Water And The Salt In Saucepan. Cook Over Medium-high Heat Until Boiling. Boil 3 Minutes. Drain Celery. heat 2 Tablespoons Of The Oil In Wok Over High Heat. Drain Meat And Add To Wok. Stir Fry Until Meat Is Brown, About 5 Minutes. Remove Meat From Wok. Add Remaining 1 Tablespoon Oil To Wok. Add Celery, Onions, Ginger And Garlic. Stir Fry 1 Minute. Return Meat To Wok; Mix Well. combine Remaining 1/2 Cup Water, 1 1/2 Tablespoons Soy Sauce, The Sherry, Cornstarch And Oyster Sauce. Pour Over Meat-vegetable Mixture. Cook And Stir Until Liquid Boils And Thickens. makes 4 Servings. |
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