Instructions Step 1: Marinate the Beef. In a bowl, combine the sliced beef with soy sauce, cornstarch, and vegetable oil. Mix well and let it marinate for 15-20 minutes while you prepare the other ...

In a small bowl, stir together remaining 1/4 cup soy sauce, remaining 2 tablespoons sherry, remaining 2 teaspoons oyster sauce, 3 tablespoons water and 1/2 teaspoon white pepper. Set aside.

2. Heat a large deep wok or deep 12-inch nonstick skillet over medium heat until hot. Add canola oil, yellow onion, garlic, ginger and 2/3 of the green onions.

Let the beef marinate for about 30 minutes in the mixture and then deep fry the beef slices in 2-3 inches of oil. Remove to a paper towel-lined plate and set aside until ready to use.

1. Cut beef steak lengthwise in half, then crosswise 1/ 8 to 1/4 inch thick. Toss beef with 1 tablespoon cornstarch in a large bowl. Add marinade ingredients to bowl; toss to evenly coat beef ...

Freeze beef to firm it, then cut in thin, bite-sized slices across the grain. Combine garlic, salt and ginger and rub into beef, mixing well. Set aside for 10 minutes. Mix cornflour with water, soy ...

Stir-Fry Heat 2 tablespoons oil over medium heat in a preheated wok or skillet. Stir in broccoli and carrot, stir-fry for 30 seconds or until broccoli is tender, but still crunchy.

Ji Hye Kim is the award-winning chef/owner of Miss Kim in Ann Arbor, MI. Named one of Food & Wine’s Best New Chefs of 2021 and a James Beard Award Best Chef National and Great Lakes semifinalist ...

In a small bowl, stir together remaining 1/4 cup soy sauce, remaining 2 tablespoons sherry, remaining 2 teaspoons oyster sauce, 3 tablespoons water and 1/2 teaspoon white pepper. Set aside.

In a small bowl, stir together remaining 1/4 cup soy sauce, remaining 2 tablespoons sherry, remaining 2 teaspoons oyster sauce, 3 tablespoons water and 1/2 teaspoon white pepper. Set aside.