Steak Stir-fry

Name: Steak Stir-fry
Cuisine: French
Ingredients: 1 pound steak meat of your choice, cut into slivers; 2 tablespoons dry Sercial Madeira or fino sherry; 2 tablespoons dry Sercial Madeira or fino sherry; 1 clove garlic, mashed; 1 teaspoon soy sauce of your choice or 1 anchovy fillet, rinsed and mashed; 1 teaspoon soy sauce of your choice or 1 anchovy fillet, rinsed and mashed; ½ teaspoon cornstarch; ½ cup cold Secondary Stock or other broth of your choice; ½ cup cold Secondary Stock or other broth of your choice; Grapeseed or other oil of your choice; Grapeseed or other oil of your choice; Two ⅛-inch-thick slices fresh ginger, peeled; ⅓ pound carrots, cut into halves lengthwise, then into half moons ⅛ inch thick; ¼ pound superfine or regular green beans, strings removed and cut on a slant into 1-inch pieces; ¼ pound superfine or regular green beans, strings removed and cut on a slant into 1-inch pieces; ¼ pound brown mushrooms, sliced ⅛ inch thick; ¼ pound bean sprouts; Salt; Coarsely cracked black pepper; 1 scallion, slivered on a slant into paper-thin slices; 1 scallion, slivered on a slant into paper-thin slices

Preparation info

FCR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Use any quality of steak you like but be careful to cut the lean meat into 1½-inch strips with the grain of the meat and recut those into ⅛-inch-thick slivers across the grain.

Ingredients

1 pound steak meat of your choice, cut into slivers
2 tablespoons dry Sercial Madeira or fino sherry

Europe
France
Main course

Method

Mix the steak slivers, Madeira, and garlic together very well. Refrigerate and let marinate in a bowl for 2 to 3 hours. Gradually dilute the soy sauce and the cornstarch in the chosen broth; set aside for later use.

A few minutes before serving, heat the wok or frying pan over high heat. Drizzle a bit of oil evenly into the pan. Toss in the ginger and fry for 1 minute, then remove. Add