Chinese Beef Stir Fry

 Chinese beef stir fry

1 pound boneless flank steak

1 tablespoon cornstarch

1 ½ teaspoon sugar

½ cup water

¼ cup soy sauce

2 tablespoon oyster-flavor sauce

1 medium onion

Vegetable cooking spray

3 stalks celery, diagonally sliced

½ pound fresh mushrooms, sliced

½ cup water chestnuts, sliced

½ pound fresh snow peas

3 cup hot cooked rice

Trim excess fat from steak. Partially freeze steak; slice across grain into 2 X ¼ inch strips. Set aside.

Combine cornstarch, sugar, water, soy sauce, and oyster sauce; set aside.

Peel onion, and cut into ¼ inch slices; cut each slice into quarters. Set aside.

Coat wok or skillet well with cooking spray; allow to heat at medium high heat (325 degrees) for 2 minutes. Add steak, and stir fry for about 3 minutes. Remove meat from wok, receiving pan drippings; set aside.

Place onion, celery, mushrooms and water chestnuts in wok; stir fry for 2 to 3 minutes. Add meat and snow peas to wok; cover and reduce heat to medium (275 degrees) simmer 2 to 3 minutes. 

Stir in soy sauce mixture. Cook on medium high, stirring constantly, until thickened and bubbly. serve  over rice.

Yield: 6 servings