Preparation:
place steak in freezer, until firm slice thinly, across the grain combine with soy, wine, and cornstarch-mix well cover and chill for 60-90 minutes heat 3 tablespoons oil in a wok, over a moderate flame add beef in small batches and brown lightly on all sides remove from wok, set aside heat remaining oil in wok, over a moderate flame add the ginger, garlic, scallions, and salt stir-fry for 10 seconds add the mushrooms and stir-fry for 1 minute, until tender-crisp add the stock and beef-toss to mix well and heat thoroughly serve hot, with rice |
