Prep 15 mins
Cook 15 mins
I found this recipe in my mother's conglomeration of clippings and "lost" recipe's. I think this is from a home ecconomics class that my sister took in high school (it looks like her writing). I'm so glad I found this. I told my mother, I'm sure she's going to want this recipe back. This is a delicious stir fry and simple to make. I slice the beef and onions and marinate for a day or two (turning occasionally) and I double the marinade. Then, when ready to cook your meal is ready in less than 30 minutes. If you want a thicker sauce, add a little cornstarch to thicken at the end of cooking.
- 1⁄2 cup soy sauce
- 1⁄2 cup water
- 2 tablespoons sugar
- 2 medium onions, sliced lengthwise
- 1 tablespoon vinegar
- 1 teaspoon minced garlic
- 3⁄4 teaspoon ground ginger
- 2 lbs flank steaks, sliced in strips
- 1 lb fresh mushrooms
- 1⁄4 cup oil
- 2 cups cabbage, Finely Shredded
- 1 lb bean sprouts
- 8 ounces sliced water chestnuts
- Marinade: Combine soy sauce, water, sugar, onions, vinegar, garlic and ground ginger. Add beef to marinade cover and refrigerate for two hours or overnight.
- In skillet, heat oil and saute mushrooms for 3 minutes.
- Add cabbage and saute for 2 minutes.
- Add beef and marinade and stir fry for 5 minutes.
- Add bean sprouts and water chestnuts and stir fry 5 minutes or until meat is done.
A friend showed me this recipe the other day at work and I thought I'd give it a try, so I joined tonight so I could rate this lonely recipe. This was very good. I don't see why the low rating on the other reviewer. I doubled the marinade as Jenzygirl said and I ended up by mistake marinating for two days. I thought I was going to have this last night, but things got too late. Like Jenzygirl said, this is a home ec. recipe not gourmet. But, it is very satisfying. Thank you, it was fast to put together.
I have never written a review before, but felt that it was necessary to do so for this recipe. I was SO disappointed. I spent nearly $20 on the ingredients to make this, and was horribly embarassed by the resulting dish (if you could even call it that). First, this recipe makes FAR too much for a normal-sized wok. The volume of ingredients overwhelmed the wok, and it did not cook properly. In addition, the marinade does NOT turn into a teriyaki sauce when cooked. The result was dry and flavorless beef in thin liquid. If you dare to make this recipe, only make half of it. It may cook better, and there won't be SO much of it. Otherwise, you will end up with a huge amount of leftovers that you will end up throwing away.