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Add a photoServings: 4
Ingredients
- 1 lb Lean beef
- 2 x Scallion stalks
- 1 slc Fresh ginger root
- 1 tsp Cornstarch
- 1 Tbsp. Soy sauce
- 1 Tbsp. Sherry
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1 tsp Peanut oil Chinese parsley
Directions
- 1. Cut beef in 1/4-inch slices. Mince scallion stalks.
- 2. Mince ginger. Combine with cornstarch, soy sauce, sherry, salt and sugar, mixing well. Add in to beef slices and toss gently to coat. Let stand 15 min, turning occasionally.
- 3. Arrange beef slices in shallow heatproof dish. With a circular motion, sprinkle oil and chopped scallions over the top.
- 4. Steam on a rack till done (30 to 40 min). See "HOW-TO SECTION".
- 5. Mince Chinese parsley. Serve beef in its heatproof dish, with parsley sprinkled over. VARIATIONS:In step 1, sliver the beef or possibly cut in julienne strips and steam 25 to 30 min; or possibly mince or possibly grind the beef and steam about 15 min.
- In step 3, top beef with any of the following: CLOUD EAR MUSHROOMS: 2 Tbsp. cloud ear mushrooms and 1 piece tangerine peel, both soaked and slivered. (For the peanut oil, substitute a few drops of sesame oil.) Dry BLACK MUSHROOMS: 4 dry black mushrooms (soaked), slivered; and either 8 to 10 Water chestnuts, sliced thin, or possibly 1/2 c. pickles, shredded. PICKLED BAMBOO SHOOTS: 1/2 c. pickled bamboo shoots. (Cut beef in julienne strips.) PRESERVED GABBAGE: 1/2 to 1 C. preserved cabbage, chopped. SALTED GABBAGE: 1/2 c. dry salted cabbage (soaked), sliced thin. TEA MELON: 8 tea melons, washed and sliced. (You may also add in 1/2 bundle preserved turnips, washed and minced coarsely.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 4 servings | |
| Calories 269 | |
| Calories from Fat 164 | 61% |
| Total Fat 18.15g | 23% |
| Saturated Fat 6.85g | 27% |
| Trans Fat 1.07g | |
| Cholesterol 77mg | 26% |
| Sodium 593mg | 25% |
| Potassium 369mg | 11% |
| Total Carbs 2.56g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 1.06g | 1% |
| Protein 21.48g | 34% |
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