Recipe by JenzyGirl
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.
Top Review by zaarcrazy
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.
- 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
Directions See How It's Made
- 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.