West Bend Housewares Electric Wok - Manual (Page 10)

10
TERIYAKI STEAK STRIPS
¼ cup soy sauce
1
tablespoon minced onion
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon fresh ginger root, minced OR 1/8 teaspoon ground ginger
¼ cup dry white wine
1
pound round or sirloin steak, thinly sliced
2 tablespoons vegetable oil
1. In a medium bowl, combine soy sauce, onion, garlic, sugar, ginger and wine. Stir
to blend. Add steak; stir to mix. Cover and marinate for 1 hour at room
temperature or in refrigerator several hours.
2. Drain meat thoroughly. Add oil to Wok and preheat at 375°F/190.5°C. Place half
of meat in Wok and stir-fry 1-½ minutes or until done. Push up side of Wok. Add
remaining steak and stir-fry until done. Reduce heat to warm for serving over rice
or noodles. Serves 2-3.
HINT:
If you wish to add vegetables to this recipe, follow the guidelines. After meat
is cooked, push up the side of the Wok. Add 1 cup each of sliced celery, and
mushrooms, and ¼ cup diced green peppers to juices in Wok. Stir-fry at
375°F/190.5°C for 1½ to 2-minutes. Push up sides. Add 1 6-ounce can drained
bamboo shoots. Stir to heat for about 30 seconds. Combine all ingredients.
Thicken juices with ½ tablespoon of cornstarch dissolved in 1 tablespoon of water if
desired. Serves 4.
ORIENTAL PEPPER STEAK
1
tablespoon vegetable oil
1 pound flank or round steak, thinly sliced
1 clove garlic, minced
1 thin slice fresh ginger root
3 tablespoons soy sauce
2 tablespoons water
1 small green pepper, cut into 1-inch cubes
1 small onion, sliced and separated into rings
2 small tomatoes cut into wedges
1 cup fresh bean sprouts
2 teaspoons cornstarch
¼ cup water
1. Preheat oil in Wok to 375°F/190.5°C. Add half the meat and stir-fry until done,
(about 1 ½ minutes). Push up the sides of the Wok. Repeat frying remaining
meat. Add garlic, ginger root, and soy sauce and 2 tablespoons water. Stir to
blend. Cover and reduce heat to simmer. Cook 15-20 minutes.
2. Push meat up sides of the Wok. Decrease heat to 350°F/176°C. Add green
pepper and onion, stir-fry 2-3 minutes. Push up sides. Add tomatoes and bean
sprouts, stir gently, cover and steam for 1 minute.
3. Combine cornstarch with water and stir into Wok, cook until thickened. Combine
all ingredients. Reduce heat to warm to serve. Serves 4.