Stir-Fried Steak with Anise Hyssop

From: Ela Younger
Date: Sat Jan 22, 2000 10:00am

* 1 pound good quality steak
* 1/2 cup anise hyssop flowers and leaves
* 1/3 cup soy sauce
* 2 tablespoons sherry
* 1 tablespoon brown sugar
* 1 tablespoon safflower oil
* 1/4 cup water
* cornstarch and water to thicken
* hot cooked rice

Chop the anise hyssop and set aside. Slice the steak into think strips. Set aside. In a 
large bowl, combine the anise hyssop, soy sauce, sherry, and brown sugar. Stir in the 
steak strips and refrigerate, covered for 2 to 6 hours.

Remove the steak from marinade and reserve the marinade. Over medium-high to high heat, 
prepare the wok. When it is hot enough, but not too hot, add the oil. Add the steak and 
quickly stir-fry, constantly stirring for 2 to 3 minutes, or until the steak has reached
desired doneness. Push the steak to the sides of the wok and add the reserved marinated 
and water to the center of the wok. Heat to boiling. Add cornstarch mixed with water to 
thicken. Return steak to the center of the wok and stir to combine. Serve over steamed 
rice.

Serves 4.