Preparation:
trim all fat and connective tissue from beef cover and place in freezer until firm cut into paper-thin strips (about 2" long) combine beef, water, and baking soda in a bowl-mix well cover and chill for 15-20 minutes combine soy sauce, 1 teaspoon sugar, white pepper, and 1 teaspoon cornstarch-mix well add 1 teaspoon sesame oil and 1 tablespoon peanut oil-mix well add to beef mixture-toss to coat well cover and chill for 30-60 minutes combine 1/4 cup chicken broth, oyster sauce, and 1 teaspoon cornstarch-mix well add 1/2 teaspoon sesame oil-mix well combine ginger, wine, remaining sugar, and remaining cornstarch-mix well heat wok over a very high flame add remaining peanut oil and heat until smoking add beef and garlic; stir-fry for 1-2 minutes add oyster sauce mixture; heat and stir until thickened add ginger mixture; heat and stir until thickened remove from heat and thread onto frilled toothpicks serve warm, or at room temperature |
