2 lbs. round or sirloin steak
1 onion halved and sliced
2 stalks celery sliced
1 lb. small mushrooms
1 C. sliced Napa or Chinese cabbage
1 red bell pepper sliced
1/2 lb. snow peas
1/2 lb. bean sprouts
6 oz. sliced water chestnuts
canola or peanut oil for frying
1/3 C. soy sauce
3 T. oyster sauce
1/2 C. white wine or sherry
1 t. dark sesame oil
dash of sugar
3 T. cornstarch
1/2 C. cold water
Trim fat off steak. Cut into bite-size pieces. Blanch the snow
peas in boiling water for one minute and drain.
Bring the sauce ingredients (soy, oyster sauces, wine, sesame oil, and sugar) to
a boil and thicken with cornstarch mixed into the cold water. Whip the sauce
until it is hot and smooth. Set the sauce aside, keeping it warm.
Heat a wok to medium-hot. Add 2 Tbs. oil and when it is hot, toss the steak into
the wok. Quickly sear the meat well. Remove the meat and reserve. Wipe out
excess oil from the wok. Heat 2 Tbs. oil in the wok. Toss in the onions, celery
and mushrooms and quickly sear them in hot oil. Push these vegetables together.
Add the meat and the sauce to the wok and incorporate everything together. Lower
heat once the sauce starts to heat up. At the last minute, add the blanched snow
peas, bean sprouts and water chestnuts.
Serve immediately with pasta or rice.
Serves 4 - 6.
Russell and Gail True
White Stallion Ranch