West Bend 79566 - Wok Manuel Du Propriétaire

 

 

10

¼  cup soy sauce 
1 

tablespoon minced onion 

1 

clove garlic, minced 

1 tablespoon 

sugar 

1 

teaspoon fresh ginger root, minced OR 1/8 teaspoon ground ginger 

¼  cup dry white wine 
1 

pound round or sirloin steak, thinly sliced 

2 

tablespoons vegetable oil 

 
1. In a medium bowl, combine soy sauce, onion, garlic, sugar, ginger and wine.  Stir 

to blend.  Add steak; stir to mix.  Cover and marinate for 1 hour at room 
temperature or in refrigerator several hours. 

2. Drain meat thoroughly.  Add oil to Wok and preheat at 375°F/190.5°C.  Place half 

of meat in Wok and stir-fry 1-½ minutes or until done. Push up side of Wok.  Add 
remaining steak and stir-fry until done.  Reduce heat to warm for serving over rice 
or noodles.  Serves 2-3. 

If you wish to add vegetables to this recipe, follow the guidelines.  After meat 

is cooked, push up the side of the Wok.  Add 1 cup each of sliced celery, and 
mushrooms, and ¼ cup diced green peppers to juices in Wok.  Stir-fry at 
375°F/190.5°C for 1½ to 2-minutes.  Push up sides.  Add 1 6-ounce can drained 
bamboo shoots.  Stir to heat for about 30 seconds.  Combine all ingredients.  
Thicken juices with ½ tablespoon of cornstarch dissolved in 1 tablespoon of water if 
desired.  Serves 4. 

 

ORIENTAL PEPPER STEAK 
 
1 

tablespoon vegetable oil 

1 

pound flank or round steak, thinly sliced 

1 

clove garlic, minced 

1 

thin slice fresh ginger root 

3 

tablespoons soy sauce 

2 tablespoons 

water 

1 

small green pepper, cut into 1-inch cubes 

1 

small onion, sliced and separated into rings 

2 

small tomatoes cut into wedges 

1 

cup fresh bean sprouts 

2 teaspoons 

cornstarch 

¼ cup 

water 

 
1. Preheat oil in Wok to 375°F/190.5°C.  Add half the meat and stir-fry until done, 

(about 1 ½ minutes).  Push up the sides of the Wok.  Repeat frying remaining 
meat.  Add garlic, ginger root, and soy sauce and 2 tablespoons water.  Stir to 
blend.  Cover and reduce heat to simmer.  Cook 15-20 minutes. 

2. Push meat up sides of the Wok.  Decrease heat to 350°F/176°C.  Add green 

pepper and onion, stir-fry 2-3 minutes.  Push up sides.  Add tomatoes and bean 
sprouts, stir gently, cover and steam for 1 minute. 

3. Combine cornstarch with water and stir into Wok, cook until thickened.  Combine 

all ingredients.  Reduce heat to warm to serve.  Serves 4.