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
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.
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
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
2.Push meat up sides of the Wok. Decrease heat to 350°F/176°C. Add green pepper and onion,
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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