Shredded Vegetables and Beef

From Yankee Magazine's Great New England Recipes

Meat Recipes

Yield: Serves 4.

Lean pork or chicken may be substituted for the beef but should be cooked slightly longer Peas, green beans, broccoli, or other vegetables may be substituted for the carrots and turnips. Peas will need only two minutes to cook.

• 1/2 pound beef, cut into shreds
• 2 tablespoons cooking sherry
• 2 tablespoons soy sauce
• 1 egg white
• 3 tablespoons corn oil
• 2 teaspoons cornstarch
• 3 medium carrots
• 3 white turnips
• 5 green onion stalks, or 1 medium onion
• 1 tablespoon corn oil
• 1/2 cup water
• 1/2 teaspoon salt
• 1 teaspoon sugar

Marinate beef in sherry, soy sauce, and egg white for about 2 hours. Heat corn oil in skillet. When very hot, quickly stir cornstarch into drained meat and put it into the hot oil. Fry only about 2 minutes and remove from skillet. Shred the carrots and turnips. Cut the onions into small pieces. Place 1 tablespoon corn oil in the skillet and heat. Put the vegetables into the oil and stir them well. Then add water and simmer for about 7 minutes. Add salt and sugar. Mix the beef with the vegetables and serve.

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