Number of servings :
Cooking time: 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
15 mL (1 tbsp) low-sodium soy sauce
15 mL (1 tbsp) dry sherry
15 mL plus 5 mL(1 tbsp plus 1 tsp) cornstarch
0.5 mL (1/8 tsp) baking soda
341 g (3/4 lb) well-trimmed flank steak, cut into thin strips
125 mL (1/2 cup) chicken broth
15 mL (1 tbsp) rice vinegar
3 mL (3/4 tsp) sugar
15 mL (1 tbsp) vegetable oil
15 mL (1 tbsp) finely chopped fresh ginger
3 cloves garlic, minced
1 red bell pepper, cut into 5 x 1 cm (2 x 1/4 inch) strips
227 g (1/2 lb) asparagus, trimmed and cut to 5 cm (2 inch) in length
500 mL (2 cups) shredded Napa cabbage
3 scallions, thinly sliced
In a medium bowl, combine the soy sauce, sherry, 15 mL (1 tbsp) of the cornstarch, and the baking soda. Add the beef, tossing to coat. In a small bowl, whisk together the broth, vinegar, sugar, and the remaining 5 mL (1 tsp) cornstarch; set aside. In a large nonstick skillet, heat 10 mL (2 tsp) of the oil over moderately high heat.
Add the beef and stir-fry for 2 to 3 minutes or until just cooked through. With a slotted spoon, transfer the beef to a plate. Add the remaining 5 mL (1 tsp) oil, the ginger, and garlic to the pan and stir-fry for 30 seconds. Add the bell pepper and asparagus, and cook for 2 minutes. Add the Napa cabbage and scallions, and cook for 2 minutes.
Stir the broth mixture to recombine, add to the skillet, and bring to a boil. Cook, stirring, for 1 minute. Reduce to a simmer, return the beef to the pan, and cook for 30 seconds or until just heated through.
Makes 4 servings.
Imported on 2011-01-20 16:41:26 — Original ID:272