See Also: Asian · Beef Dishes · Cooking Club
Grant Avenue Beef
From Dorothy McNett's recipes at www.dorothymcnett.com. One of many early San Francisco recipes from Chinese restaurants along Grant Avenue. Then along came Oyster Sauce Beef, Sweet and Sour Pork, Chinese Chicken Salad and tons more favorites! Get out your wok or stir fry pan and have some fun! This is traditionally served with steamed rice but can be eaten just as it is, or with lots of greens on the side.
1 pound top sirloin or tenderloin beef
2 tablespoons peanut oil or grapeseed oil
1/4 cup soy sauce
2 tablespoons California sweet or dry sherry
2 tablespoons local honey
2-4 cloves garlic, finely minced
small knob of ginger (about 1 inch or so), minced
2-3 tablespoons peanut oil or grapeseed oil
1-2 medium onions
1 green bell pepper
2 stalks celery
1 cup beef or vegetable stock, or water
2 tablespoons cornstarch
2 fresh tomatoes, cut into wedges
Slice the beef into thin pieces, cutting at an angle, making 1/2 inch strips. In batter bowl combine oil, soy sauce, sherry, honey, minced garlic and ginger. Stir in the beef slices and set aside at room temperature 15-20 minutes. In meantime, prepare the vegetables by cutting the onion into chunks and then cutting the pepper and celery into thin slices, cutting at an angle. In measuring cup combine the stock or water with the cornstarch and set aside. When ready to cook, heat the 2-3 tablespoons oil in a wok or stir fry pan and then add the beef pieces but reserve the marinade. Combine it with the cornstarch and stock and set aside. Stir fry the beef about 2-3 minutes and remove from pan, or scoot it to the side. Add the vegetables and stir fry 2-3 minutes. Stir the liquids into the pan and stir fry just until sauce is thickened.
Recipe created 2014-04-01.
