*132. Minute Beef

Name: Minute Beef (抓搶牛肉片)
Cuisine: Chinese
Ingredients: 1 teaspoon soy sauce; 1 teaspoon oyster sauce; ¼ pint (⅔ cup) stock; 2 level teaspoons cornflour; ¼ level teaspoon sugar; 1 level tablespoon cornflour (cornstarch); 1 level tablespoon cornflour (cornstarch); ¾ lb. rump steak (or flank steak); 4 teaspoons soy sauce; 1 level tablespoon peeled chopped ginger; 2 tablespoons pale dry sherry; ½ pint (1 cup) oil; ½ teaspoon vinegar; ¾ lb. rump steak (or flank steak)

抓搶牛肉片

Preparation info

Serves
2 to 3
persons

Difficulty
Easy

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

¾ lb. rump steak (or flank steak)
4 teaspoons soy sauce
1 level

Asia
China
Main course

Method

Trim the steak of all solid fat and any membranes, sinews, or ligaments. Make very thin slices across the grain about ½ inch wide and 1½ inches long, and coat them with soy sauce and cornflour.

Mix the sauce ingredients together in a frying pan, saucepan, or wo. Bring to the boil and stir until smooth. Heat the oil in a wo. Have ready a pair of chopsticks and a slotted spoon. Heat the s