Back in the 60's and 70's, a bunch of us from work would pig out at the Nanking Restaurant just off Dupont Circle in Washington, D.C. I'm sure you know how difficult it is to duplicate any restaurant recipe. This is as close as I could come to the original at Nanking.
Serves 6

2 tablespoons cornstarch
1 teaspoon grated fresh ginger or 1/2 tsp. ground
1 can beef broth (10-1/2 oz.)
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes

1 green bell pepper
1 roma tomato
1 medium onion
1 pound boneless top sirlOin steak -- cut into thin slices
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 teaspoons sesame oil
1 clove garlic -- minced

Hot cooked rice

In a small bowl, combine all seasoning sauce ingredients and set aside; Remove stem, seeds and ribs from bell pepper; cut into 1-inch squares; set aside. Cut tomato in half crosswise and gently squeeze each half to remove as much of excess juice and seeds as possible; cut each half into 1-inch pieces and set aside with the pepper and onion pieces.

In a medium bowl, combine the 2 trablespoons cornstarch with the salt and pepper; dredge steak pieces in the mixture. In a large skillet over high heat, heat vegetable oil and sesame oil; Add steak and garlic; stir-fry 3 minutes. Add bell pepper and onion; stir-fry 2 minutes. Stir in broth and tomato pieces; stir-frty 2 minutes or until sauce is thickened. Serve immediately over hot cooked rice.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved