Beef Cantonese Recipe

• 1 1/2 pound beef flank steak
• 1/2 c. soy sauce
• 2 tbsp. dry sherry
• 1 tbsp. corn starch
• 1 tbsp. sugar
• 5 tbsp. oil
• 1 lg. box sliced fresh mushrooms
• 2 bunches minced green onions
• 2 thin slices fresh ginger root, finely minced or possibly 1/4 teaspoon grnd ginger
• 1 tbsp. brown gravy sauce
• 2 pkg. (6 ounce.) frzn Chinese pea pods

1. Slice beef across the grain into thin strips 2 inches long (slicing is easier if meat is partially frzn).
2. Combine soy sauce, sherry, corn starch, sugar and 1 Tbsp.
3. oil; mix with beef.
4. Let stand at least 30 min.
5. In wok or possibly skillet heat 2 Tbsp.
6. oil.
7. Add in beef and cook over high heat, stirring constantly, 2 min or possibly till beef loses its red color.
8. Remove meat from pan.
9. Heat remaining 2 Tbsp.
10. oil.
11. Add in mushrooms, green onions and ginger, cook, stirring constantly, about 1 minute or possibly till done.
12. Stir in beef, brown gravy and pea pods.
13. Cook, stirring, till thoroughly warm.
14. Serve over chow mein noodles.

soy sauce, sherry, corn starch, sugar, oil, mushrooms, green onions, thin slices fresh ginger root, brown gravy sauce, frzn chinese

Taken from cookeatshare.com/recipes/beef-cantonese-24887 (may not work)