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Ingredientes
- 1 lb Beef rump or possibly round steak
- 2 Tbsp. Soy sauce
- 1 tsp White vinegar
- 1 x Egg white
- 4 stalk celery, (4 to 6)
- 1 1/2 c. Water
- 1/2 tsp Salt
- 3 Tbsp. Vegetable oil
- 6 x Green onions, cut into Piece, (1 inch)
- 1 Tbsp. Finely minced pared fresh ginger root
- 1 x Clove garlic, crushed
- 1 1/2 Tbsp. Dry sherry
- 1 Tbsp. Cornstarch
- 2 tsp Oyster sauce
Direcciones
- Cut meat across the grain into thin strips, 1 1/2-inches long. Combine 1/2 Tbsp. of the soy sauce, vinegar and egg white in medium bowl; beat lightly with fork till foamy. Fold in meat. Cover and let stand 1 hour, stirring occasionally. Cut celery into 1/2-inch diagonal slices. Combine celery, 1 c. of the water and the salt in saucepan. Cook over medium high heat till boiling. Boil 3 min. Drain celery. Heat 2 Tbsp. of the oil in wok over high heat. Drain meat and add in to wok. Stir-fry till meat is brown, about 5 min. Remove meat from wok. Add in remaining 1 Tbsp. oil to wok. Add in celery, onions, ginger and garlic. Stir-fry 1 minute.
- Return meat to wok; mix well. Combine remaining 1/2 c. water, 1 1/2 Tbsp. soy sauce, the sherry, cornstarch and oyster sauce. Pour over meat-vegetable mix. Cook and stir till liquid boils and thickens.
- Makes 4 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1169g | |
| Calories 1262 | |
| Calories from Fat 690 | 55% |
| Total Fat 77.28g | 97% |
| Saturated Fat 17.29g | 69% |
| Trans Fat 1.05g | |
| Cholesterol 181mg | 60% |
| Sodium 3713mg | 155% |
| Potassium 2326mg | 66% |
| Total Carbs 26.55g | 7% |
| Dietary Fiber 5.1g | 17% |
| Sugars 7.03g | 5% |
| Protein 105.13g | 168% |
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