Electric Wok Instruction Manual

TERIYAKI STEAK STRIPS

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.

HINT: 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.