Title: Beef Imperial
Categories: Meat
Yield: 6 Servings

1 1/4 lb Semi-frozen flank steak
1 tb Soy sauce
1 tb Dry sherry
1 Egg
Salt & pepper to taste
1 ts Cornstarch
2 c Oil
Imperial sauce
5 -(up to)
6 Dried black Chinese
-mushrooms; soaked in warm
-water 20 minutes; drained,
-remove stems and slice
1 c Bamboo shoots; sliced
3 sl Ginger
2 Cloves garlic; sliced
1 Handful of fresh snow peas;
-stringed
Oriental sesame oil
-(optional)

Remove fat,muscle & any gristle from meat. Cut in 1/2 lengthwise. Slice
each piece crosswise, against the grain & on a slight slant, so you have
1/4-in. slices. Place in bowl & marinate for 1 hr. in soy sauce, sherry,
egg, salt, pepper & cornstarch. Heat a wok hot & dry. Add oil. When it's
just beginning to smoke,add meat mixture, stirring it quickly so the pieces
separate. After 1 min.,drain through a colander or sieve, reserving 2-3
tbs. oil. Prepare the Imperial Sauce. Return reserved oil to the wok. Add
mushrooms, bamboo shoots, ginger, garlic, snow peas & meat. Move wok back &
forth rapidly in the air so the vegetables are flipped into the air
continuously. Add Imperial Sauce & continue flipping vegetables & meat 3
min. or until the sauce thickens. If desired,sprinkle a few drops of sesame
oil on mixture. Serve. Don't mistake Oriental for American sesame oil. They
are totally different.

MING'S

YORK ROAD; BALTIMORE

WINE:WAN-FU

From the . Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.