Low Carb+Low Fat - Beef with Black Mushrooms

• 10 Chinese black mushrooms
• 1/2 pound flank steak
• 4 tsp (20 ml) cornstarch
• 1 egg white, lightly beaten
• 1/2 cup (125 ml) vegetable oil plus 2 tbsp (30 ml) vegetable oil
• 1 tsp (5 ml) ginger root, crushed
• 1 tsp (5 ml) fresh garlic, crushed
• 1 cup (225 ml) bamboo shoots, drained, rinsed and cubed
• 1 tsp (5 ml) cooking wine
• 1 tsp (5 ml) dark soy sauce
• 1/2 cup (125 ml) chicken stock
• Salt and pepper, to taste
• 1 scallion, shredded

1. Place mushrooms in bowl; cover with 1 cup (225 ml) warm water, and soak for 10 minutes.
2. Drain, discard tough stems and quarter the caps.
3. Set aside.
4. Trim all fat from meat, and slice in thin strips across the grain of the meat.
5. Place in bowl.
6. Mix 2 tsp (10 ml) cornstarch with 4 tsp (20 ml) cold water; add to meat.
7. Add egg white and stir to coat meat.
8. Set aside.
9. Mix remaining 2 tsp (10 ml) cornstarch with 4 tsp (20 ml) cold water; reserve.
10. Heat a wok over high heat for 30 seconds.
11. Add 1/2 cup (125 ml) oil and swirl around wok.
12. Add 1/2 tsp (2 ml) each ginger and garlic and the beef mix; stir-fry for 2 to 3 minutes.
13. Remove from wok, draining oil.
14. Put 2 tbsp (30 ml) oil in wok and heat.
15. Stir-fry remaining 1/2 tsp (2 ml) garlic and ginger until brown.
16. Add reserved beef mix, bamboo shoots, mushrooms and wine.
17. Stir-fry over high heat for 1 minute.
18. Add soy sauce, chicken stock, salt and pepper.
19. Thicken with reserved cornstarch mix, stirring gently.
20. Pour into serving dish, and garnish with shredded scallion.

mushrooms, flank steak, cornstarch, egg, vegetable oil, ginger root, fresh garlic, bamboo shoots, cooking wine, soy sauce, chicken, salt, scallion

Taken from online-cookbook.com/goto/cook/rpage/001758 (may not work)