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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - January 18, 2008

Chinese Beef Stir-Fry

Serves: 4

           Download this recipe.

1 pound beef sirloin steaks lean,* 1/2 -inch thick
1/8 teaspoon black pepper
2 tablespoons soy sauce
2 tablespoons water
1 teaspoon cornstarch
2 tablespoons vegetable oil
1 ginger root 1-inch piece fresh peeled and sliced 1/8 -inch thick

Trim excess fat from steak. Thinly slice beef into 2 x 1/8 -inch strips. Place in a pie plate. Sprinkle with pepper and stir; set aside.

In a small bowl, stir soy sauce, water and cornstarch until smooth; set aside.

In a wok or large skillet over medium-high heat, heat 1 tablespoon of the oil. Add half of the gingerroot and stir-fry about 30 seconds or until light brown. Add half of the meat and stir-fry until no longer red. Remove and keep warm. Repeat with remaining 1 tablespoon oil, gingerroot and meat. Reduce heat to low. Return all meat to wok. Stir in cornstarch mixture. Cook and stir until sauce thickens and is shiny. Serve immediately.

Serve with steamed rice.

* Partially frozen meat is easier to cut.

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