---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GINGER-FRIED BEEF
  Categories: Chinese, Beef
       Yield: 2 servings
  
     1/4 lb Sirloin steak, shredded
       1 md Onion, quartered and cut
            -into strips
       1    Thumb-size piece fresh
            -ginger, peeled and
            Shredded   (see note)
       1    Clove garlic, minced
            Marinade (in jar)
       2 ts Light soy sauce
       2 ts Vegetable sauce
       1 ts Dark soy sauce
       1 ts Dry sherry or rice wine
     1/2 ts Sugar
     1/2 ts Sesame oil
     1/4 ts Salt
     1/4 ts Pepper
     1/4 ts Baking powder
       2 ts Cornstarch
       1 tb Water
  
   NOTES: Thanks to reader Alice Ho, here’s a ginger beef
   recipe that’s stir fried not deep fried. If you
   partially freeze the beef, it can be cut into thin
   shreds making it quick work in a wok or wide skillet.
   Marinating the meat and cooking it, still partially
   frozen, keeps more of the meat juices in the meat and
   out of the sauce. For dessert, a tropical mixture of
   lichees, mandarins and grapes would be refreshing. If
   you thought soy sauce was soy sauce, Alice Ho offers
   these tips : “Black and light soy sauces are
   distinguishable. If you shake the light sauce, the
   bottle is transparent. This is easier than deciphering
   the chinese characters on the bottles.” Ho says the
   baking powder in this recipe acts as a meat tenderizer.
   
   DIRECTIONS: Cut beef into shreds, while partially
   frozen. Use a sharp cleaver or chef’s knife.  Prepare
   onion, pepper, ginger and garlic; set aside.
   
   Pour marinade ingredients (mixed together) over beef
   and let stand for 30 minutes (longer if you wish).
   
   Heat wok or wide skillet; add 2 Tb vegetable oil.  Fry
   onion and pepper in hot oil, stirring constantly.  Add
   salt and pepper to taste, and cook for a minute.
   Vegetables should be crisp and glistening. Remove from
   pan.
   
   Add another 2 Tb oil to the pan; heat and add garlic
   and ginger.
   
   Add beef, stirring quickly to separate strips that
   cling together.
   
   Add 1/4 cup hot water; stir and cook for about a
   minute.  Return cooked vegetables to wok and blend
   quickly.
   
   Season to taste, as you wish, or add 1 Tb oyster sauce
   to enhance the flavor.  Serve over hot steaming rice.
   Serves 2. Offer a second stir-fry dish to round out
   the meal.
   
   Calgary Herald, food section, 82.01.29
  
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