Somewhat Chinese Beef Sautay
Scallions, one bunch
A little bit of minced ginger
Cut beef across the grain into thin slices. Marinate as long as possible in soy sauce, a dash Worcestershire sauce, and a touch of sugar.
Saute sliced onion, shallot, and scallions in peanut oil. When browned, remove to bowl. Add beef and stir fry til cooked. In separate pan, saute the two kinds of mushrooms in peanut oil. You can also add in bean sprouts, snow peas, whatever catches your eye.
Mix together. Serve over rice.
Teddy: this is the 90s version of the beef strogonoff I made for you in the 70s and 80s. To see what became of this dish after the year 2000 (and our trip to SE Asia) see Stir-Fried Noodles with Beef.
Very forgiving recipe. Just make sure to to do the onions first and then remove them from frying pan before sauteing the beef, because the beef puts out a lot of liquid.
SPLENDID VARIATION OF SOMEWHAT CHINESE BEEF
Flank steak, slightly frozen, and sliced thin against grain
one large onion, sliced
brown mushrooms (if no mushrooms available, use onions, bean sprouts, walnuts, and lots of ginger.)
Marinate the beef in soy, Worscestershire sauce, and sugar, as long as possible. Add chopped ginger.
Sautee the onion in peanut (or vegetable) oil. Remove to bowl.
Saute mushrooms next. Remove to bowl. Then beef. Remove beef and add to bowl.
Saute broccoli and bean sprouts in more peanut oil and add liquid from bowl of beef. Cook til cooked.
Serve over rice.