West Bend Housewares Electric Wok instruction manual Teriyaki Steak Strips, Oriental Pepper Steak

TERIYAKI STEAK STRIPS

¼cup soy sauce

1tablespoon minced onion

1clove garlic, minced

1tablespoon sugar

1teaspoon fresh ginger root, minced OR 1/8 teaspoon ground ginger ¼ cup dry white wine

1pound round or sirloin steak, thinly sliced

2tablespoons vegetable oil

1.In a medium bowl, combine soy sauce, onion, garlic, sugar, ginger and wine. Stir to blend. Add steak; stir to mix. Cover and marinate for 1 hour at room temperature or in refrigerator several hours.

2.Drain meat thoroughly. Add oil to Wok and preheat at 375°F/190.5°C. Place half of meat in Wok and stir-fry 1-½ minutes or until done. Push up side of Wok. Add remaining steak and stir-fry until done. Reduce heat to warm for serving over rice or noodles. Serves 2-3.

HINT: If you wish to add vegetables to this recipe, follow the guidelines. After meat is cooked, push up the side of the Wok. Add 1 cup each of sliced celery, and mushrooms, and ¼ cup diced green peppers to juices in Wok. Stir-fry at 375°F/190.5°C for 1½ to 2-minutes. Push up sides. Add 1 6-ounce can drained bamboo shoots. Stir to heat for about 30 seconds. Combine all ingredients. Thicken juices with ½ tablespoon of cornstarch dissolved in 1 tablespoon of water if desired. Serves 4.

ORIENTAL PEPPER STEAK

1 tablespoon vegetable oil

1pound flank or round steak, thinly sliced

1clove garlic, minced

1thin slice fresh ginger root

3tablespoons soy sauce

2tablespoons water

1small green pepper, cut into 1-inch cubes

1small onion, sliced and separated into rings

2small tomatoes cut into wedges

1cup fresh bean sprouts

2teaspoons cornstarch ¼ cup water

1.Preheat oil in Wok to 375°F/190.5°C. Add half the meat and stir-fry until done, (about 1 ½ minutes). Push up the sides of the Wok. Repeat frying remaining meat. Add garlic, ginger root, and soy sauce and 2 tablespoons water. Stir to blend. Cover and reduce heat to simmer. Cook 15-20 minutes.

2.Push meat up sides of the Wok. Decrease heat to 350°F/176°C. Add green pepper and onion, stir-fry 2-3 minutes. Push up sides. Add tomatoes and bean sprouts, stir gently, cover and steam for 1 minute.

3.Combine cornstarch with water and stir into Wok, cook until thickened. Combine all ingredients. Reduce heat to warm to serve. Serves 4.

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