BEEF KOW

BEEF KOW

1/4 t. Accent (MSG)
1/4 t. sesame oil
1/2 t. soy sauce
1/2 t. salt
1/4 t. sugar
1 T. cornstarch
4 T. oil (peanut, vegetable, corn)
Flank steak
Water chestnuts
Pea pods
Bok Toy (Chinese greens)
Water
Bamboo shots
Celery cabbage
Mushrooms

Cut flank steak, bok toy and celery cabbage into bite size pieces. Peel ends from pea pods. Open cans of bamboo shoots, mushrooms and water chestnuts. Have wok real hot, add 2 tablespoons oil, flank steak – stir fry until medium done and remove.

Add remaining oil to hot wok. Put in all vegetables and add salt, sugar, Accent, sesame oil, soy sauce and enough water to cook vegetables. After vegetables are done add pre-cooked steak and stir. Mix cornstarch with 1/4 cup water or make a thick paste. Pour over food and cook until gravy thickens. Serve.