Chinese Greens and Beef

This is from the Diana Liu cookbook. I'm posting the entire book here because it's literally falling apart from all the years of use. This one is good too!

• Ready In: 50 mins
• Serves: 6
• Yields: 1 recipe

Ingredients

• 1  lb  sukiyaki beef or 1  lb  thinly sliced beef, cut into 1/2-inch lenghths
• 1  tablespoon cornstarch
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  teaspoon sherry wine
• 2  tablespoons soy sauce
• 1⁄2 teaspoon msg
• 1  lb  chinese greens, cut 1/4-inch thick diagonally
• 1 (4 ounce) can  sliced bamboo shoots
• 4  tablespoons  oil
• 2  dried Chinese mushrooms, prepared and cut into 1/2-inch slices
• 1  garlic clove, crushed
• 1⁄2 cup water

Directions

1. Marinate beef in cornstarch, salt, sugar, sherry, soy sauce and msg for 30 minutes.
2. Heat 2 Tblsp. oil in frying pan until hot.
3. Stir-fry garlic until brown.
4. Add chinese greens, bamboo shoots, and mushrooms; stir-fry 2 minutes.
5. Add water and cook 1 minute more. Remove from pan and set aside.
6. Heat 2 Tblsp. oil in frying pan until hot.
7. Stir-fry beef mixture 3 minutes.
8. Add vegetables to meat and simmer 2 minutes.
9. Serve hot.
10. Variations: the meat mixture with vegetables can be served over chow mein noodles, fried rice noodles or bean threads.