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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From my collection of handwritten recipes. Ingredients:
1 lb filet mignon |
2 garlic cloves, minced |
2 teaspoons ginger, minced |
2 scallions, minced |
6 dried chinese mushrooms (black mushrooms) |
1/4 lb snow peas |
2 tablespoons oyster sauce |
1 tablespoon soy sauce |
1 teaspoon sugar |
1 tablespoon cornstarch |
2 tablespoons oil |
Directions:
1. Cut steak into 1 1/2 cubes. Toss with minced garlic, ginger, and scallions. Let stand 15 minutes. Meanwhile, soak black mushrooms in 1/3 cup warm water until soft, about 10 minutes. Drain, reserving water for sauce. Remove and discard stems. Bring a medium saucepan of salted water to a boil. Add snow peas and cook until bright green, about 2 seconds. Drain and rinse under cold running water. In a small bowl, combine oyster sauce, soy sauce, sugar, cornstarch, and reserved water from mushrooms. Blend thoroughly. Set sauce aside. In a wok, heat oil over high heat until smoking. Add beef cubes and stir fry until lightly browned outside but still rare inside, 2 to 3 minutes. Add mushrooms, snow peas, and sauce mixture. Return to a boil and cook, tossing to mix well, until sauce thickens, 1-2 minutes. Remove from heat and serve.
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