Serves: 3
Total Calories: 275

1 pound lean beef
2 stalks scallion
1 slice fresh ginger root
1 teaspoon cornstarch
1 tablespoon soy sauce
1 tablespoon sherry
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon peanut oil
Chinese parsley

1. Cut beef in 1/4-inch slices. Mince scallion stalks.

2. Mince ginger. Combine with cornstarch, soy sauce, sherry, salt and sugar, mixing well. Add to beef slices and toss gently to coat. Let stand 15 minutes, turning occasionally.

3. Arrange beef slices in shallow heatproof dish. With a circular motion, sprinkle oil and minced scallions over the top.

4. Steam on a rack until done (30 to 40 minutes). See HOW-TO, _Steaming and BACKGROUND, 06- Techniques of Chinese Cooking STEAMING.

5. Mince Chinese parsley. Serve beef in its heatproof dish, with parsley sprinkled over.

VARIATIONS:
* In step 1, sliver the beef or cut in julienne strips and steam 25 to 30 minutes or mince or grind the beef and steam about 15 minutes.
* In step 3, top beef with any of the following:
CLOUD EAR MUSHROOMS:
2 tablespoons cloud ear mushrooms and 1 piece tangerine peel, both soaked and slivered. (For the peanut oil, substitute a few drops of sesame oil.)
DRIED BLACK MUSHROOMS:
4 dried black mushrooms (soaked), slivered and either 8 to 10 water chestnuts, sliced thin, or 1/2 cup pickles, shredded.
PICKLED BAMBOO SHOOTS:
1/2 cup pickled bamboo shoots. (Cut beef in julienne strips.)
PRESERVED CABBAGE:
1/2 to 1 cup preserved cabbage, minced.
SALTED CABBAGE:
1/2 cup dried salted cabbage (soaked), sliced thin.
TEA MELON:
8 tea melons, washed and sliced. (You may also add 1/2 bundle preserved turnips, washed and chopped coarsely.)

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 3
Total Calories: 275
Calories from Fat: 102

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
*Beef
Basic Braised Beef
Basic Steamed Beef
Basic Stir-Fried Beef I
Basic Stir-Fried Beef I or II: Suggested Vegetable Combinations (1-4)
Basic Stir-Fried Beef I or II: Suggested Vegetable Combinations (5-7)
Basic Stir-Fried Beef II
Beef Velveteen
Braised Anise Beef I
Braised Anise Beef II
Braised Beef Balls
Braised Curried Beef
Braised Marinated Beef
Braised Short Ribs of Beef With Black Beans
Deep-Fried Beef Liver Cubes
Deep-Fried Beef Slivers With Celery
Deep-Fried Beef Strips And Onion
Deep-Fried Chinese Steak
Deep-Fried Hot Beef Shreds
Deep-Fried Paper-Wrapped Beef
Deep-Fried Short Ribs of Beef
Deep-Fried Sweet-and-Pungent Beef Cubes
Marinated Beef
Red-Simmered Beef I
Red-Simmered Beef II
Red-Simmered Beef Tongue
Red-Simmered Spiced Beef With Turnips
Smoked Beef Balls
Smoked Beef I
Smoked Beef II
Steamed Beef Balls With Glutinous Rice
Steamed Beef Cubes
Stir-Fried Beef And Bamboo Shoots
Stir-Fried Beef And Bean Curd
Stir-Fried Beef And Bitter Melon
Stir-Fried Beef And Cauliflower
Stir-Fried Beef And Celery
Stir-Fried Beef And Chinese Cabbage
Stir-Fried Beef And Chinese Turnips
Stir-Fried Beef And Ginger Root
Stir-Fried Beef And Lotus Root
Stir-Fried Beef And Mushrooms
Stir-Fried Beef And Onions
Stir-Fried Beef And Oyster Sauce I
Stir-Fried Beef And Oyster Sauce II
Stir-Fried Beef And Peas
Stir-Fried Beef And Peppers
Stir-Fried Beef And Preserved Mustard Cabbage
Stir-Fried Beef And Rice-Flour Noodles
Stir-Fried Beef And Snow Peas
Stir-Fried Beef And String Beans I
Stir-Fried Beef And String Beans II
Stir-Fried Beef And Tea Melon
Stir-Fried Beef And Tomatoes
Stir-Fried Beef And Vermicelli
Stir-Fried Beef Heart With Ginger
Stir-Fried Beef Liver I
Stir-Fried Beef Liver II
Stir-Fried Beef With Sweet-and-Pungent Radishes
Stir-Fried Curried Beef
Stir-Fried Hot Beef Shreds
Stir-Fried Onion Crackle Beef
Sweet-and-Pungent Beef Balls I
Sweet-and-Pungent Beef Balls II