Beef imperial
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Beef imperial
  Beef    Meat  
Last updated 6/12/2012 1:07:58 AM. Recipe ID 34243. Report a problem with this recipe.
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      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;
           Oriental sesame oil
  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.
  From the .  Downloaded

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Recipe ID 34243 (Apr 03, 2005)

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