Golden Gate Chinese Beef

 

Ingredients

• 1-1/2 pounds beef skirt steak
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger
• 1 clove garlic, crushed
• 1 package (9 ounces) frozen Chinese vegetables
• 1/4 cup canola oil
• three stalks bok choy washed and sliced thin, (use as much of green tops as possible)
• 8 ounces fresh mushrooms, cleaned
• 1 bunch green onions, sliced
• 1 can sliced water chestnuts
• 1 can (14 ounces) vegetable broth
• 3 tablespoons corn starch
• 2 tablespoons soy sauce
• 3 cups hot lo mein noodles

Method

Cut skirt steak diagonally into very thin slices and place in 9 inch pie plate. Mix soy sauce, ground ginger, and crushed garlic, sprinkle on meat. Toss meat to cover. Marinate 1 hour. Defrost vegetables in microwave careful not to cook them. In large skillet or wok, heat 2 tablespoons oil. Brown meat, turn once. Remove meat to warm plate. Add 2 more tablespoons oil, cook and stir defrosted vegetables, bok choy, mushrooms, green onion and water chestnuts for 2 minutes. Add one cup vegetable broth, cover and cook 2 more minutes. Mix remaining vegetable broth, corn starch, soy sauce, pour into skillet. Cook stirring constantly until mixture thickens and boils. Stir at a boil one minute. Add meat, heat through. Serve over lo mein noodles.

Notes: This seems like it is complicated. It isn't, and takes very little time. It is great when you have unexpected company.

Number of Servings: 4-6