- ½
lb beef tenderloin
- 3
tbsp dry sherry
- 1
tbsp soy sauce
- 1
tbsp cornstarch
- 1
tbsp water
- 6
tbsp vegetable oil
- 2
tbsp oyster sauce
- ¼
cup superior
broth
- 4-6
scallions
- 3
slices fresh ginger root
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- Cut
the meat across the grain into thin 1" x 1½" slices.
Place in a bowl together with half the sherry, the soy sauce and half
the cornstarch blended with water. Mix thoroughly. Add 1 tbsp of the
vegetable oil and work it into the meat with your fingers.
- In another
bowl, mix together the remaining cornstarch, the oyster sauce and
broth. Cut the scallions into 1" segments, using the white part
only. Heat the remaining vegetable in the frying pan over high heat.
When very hot, add the beef and stirfry for 30 seconds. Remove the
beef and discard the excess oil. Replace the pan over the heat and
sauté the scallions and ginger for 20 seconds.
- Replace
the beef in the pan and pour in the remaining sherry. Spread the beef
evenly in the pan. Quickly pour in the oyster sauce mixture. Stir-scramble
for about 8-10 seconds over high heat and transfer to a heated plate
for serving.
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