I have the honor of knowing a woman who lived in Taiwan for a couple years back in the day, as a missionary. One of the things she brought back from her time spent there was the Pei Mei Chinese Cookbook Vol. 1 published in 1969. You can grab a decent used copy on Amazon for about $15. I knew I wanted my own copy after my friend invited me over for a Chinese feast one afternoon, where we sampled no less than half a dozen dishes from the book.
One of my favorite Chinese dishes is Broccoli Beef. Especially if the steak is good an tender. Beef in Oyster Sauce in the book is found on pg. 139, and suggests only a "green vegetable." The only thing I had on hand tonight was some left over kale. To me, it kind of takes on a broccoli flavor when cooked on its own, so it seemed fitting. And now I'm realizing that I totally forgot the green onion and ginger, but it's still super yum. I changed the cooking directions slightly because apparently the traditional way to do things is to deep fry your meat for literally 10 seconds before stir frying it... but that seems like a waste of oil and time to me.
1 lb. flank steak
15 pcs. green onion
15 slices ginger
4 Tbsp. vegetable oil
2 tsp. baking soda
1 tsp. sugar
1 Tbsp. cornstarch
1 Tbsp. soy sauce
3 Tbsp. water
2 Tbsp. oyster sauce
1 Tbsp. water
1 tsp. sugar
1/2 tsp. cornstarch
1/2 tsp. sesame oil
1/2 lb. Green Vegetable
1/2 Tbsp. red wine
1/2 tsp. salt
1 tsp. sugar
Directions: Slice beef into very thin 1" squares, put in a bowl with marinade for at least 30 minutes.
Boil the green vegetable in water for about 2 minutes (I skipped this step with the kale). Remove from pan, and stir fry vegetable with 2 Tbsp. oil. Season with the wine, salt, and sugar. Place greens on a plate.
Use 2 Tbsp. of oil over high heat and stir fry meat till lightly browned. Add green onions, ginger, and oyster sauce. Stir till thickened and heated through. Pour over green vegetables and stir.
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