Beef Imperial Recipe

• 1 1/4 lb Semi-frzn flank steak
• 1 Tbsp. Soy sauce
• 1 Tbsp. Dry sherry
• 1 x Egg Salt & pepper to taste
• 1 tsp Cornstarch
• 2 c. Oil Imperial sauce
• 5 x -(up to)
• 6 x Dry black Chinese mushrooms, soaked in hot water 20 min, liquid removed, remove stems and slice
• 1 c. Bamboo shoots, sliced
• 3 slc Ginger
• 2 x Cloves garlic, sliced
• 1 handf of fresh snow peas, stringed Oriental sesame oil (optional)

1. Remove fat,muscle & any gristle from meat.
2. Cut in 1/2 lengthwise.
3. Slice each piece crosswise, against the grain & on a slight slant, so you have 1/4-in.
4. slices.
5. Place in bowl & marinate for 1 hr.
6. in soy sauce, sherry, egg, salt, pepper & cornstarch.
7. Heat a wok warm & dry.
8. Add in oil.
9. When it's just beginning to smoke,add in meat mix, stirring it quickly so the pcs separate.
10. After 1 minutes.,drain through a colander or possibly sieve, reserving 2-3 tbs.
11. oil.
12. Prepare the Imperial Sauce.
13. Return reserved oil to the wok.
14. Add in mushrooms, bamboo shoots, ginger, garlic, snow peas & meat.
15. Move wok back & forth rapidly in the air so the vegetables are flipped into the air continuously.
16. Add in Imperial Sauce & continue flipping vegetables & meat 3 minutes.
17. or possibly till the sauce thickens.
18. If you like,sprinkle a few drops of sesame oil on mix.
19. Serve.
20. Do not mistake Oriental for American sesame oil.
21. They are totally different.
22. MING'S
23. WINE:WAN-FU

flank steak, soy sauce, sherry, egg salt, cornstarch, sauce, black chinese mushrooms, shoots, ginger, garlic, snow peas

Taken from cookeatshare.com/recipes/beef-imperial-81921 (may not work)