Recipe by Helen Dollaghan from the Sept. 14, 1980, edition of The Denver Post. Makes 4-6 servings.
Ingredients
1 pound beef round steak, trimmed of all fat
1/3 teaspoon baking soda
3/4 teaspoon sugar
1/2 teaspoon salt or to taste
2 1/2 teaspoons cornstarch
1 1/2 teaspoons soy sauce
3 tablespoons water
4 or 5 green onions and some of the tops
Cooking oil
1 teaspoon finely minced, fresh ginger or 1/4teaspoon powdered ginger
Cooked snow peas
Directions
Cut beef across the grain in very thin, bite-size slices. If meat is partially frozen, it will be easier to slice. Then, it should be completely thawed before continuing with recipe. Combine baking soda (it helps to tenderize the meat), sugar, salt, 1 1/2 teaspoons of the cornstarch, soy sauce and 2 tablespoons of the water in a bowl. Add meat. Mix thoroughly to coat all sides of meat with mixture. Let meat marinate at room temperature about one hour. Stir it frequently during marinating period. Heat about 3 tablespoons of oil over moderate heat in a wok or large, heavy skillet. Add beef and any unabsorbed marinade. Add onions. Cook over moderate heat, stirring constantly, a few minutes or just until meat reaches desired degree of doneness. Have ready remaining 1 teaspoon cornstarch, remaining 1 tablespoon water, 1 tablespoon cooking oil and ginger that have been mixed together until cornstarch dissolves. Just before meat is done, gradually add ginger mixture to it. (Do this with caution— it is likely to spatter.) Continue to cook and stir for about 1 minute longer. (No sauce is formed in this recipe. Rather, the beef pieces take on a moist coating. Serve beef in the center of a platter with snow peas surrounding it.
*Each week, we uncover a favorite from The Denver Post vault — this week, a simple beef stir-fry. Use round for an economic meal, or filet for an extra-tender supper.
