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1/2 lb flank steak, partially frozen and sliced very thin across the grain
1 tbsp tamari
1 tbsp sherry
1 tbsp mirin
3 tsp cornstarch
2 tbsp safflower oil
1/2 head napa cabbage, sliced
1/4 lb mushrooms, sliced
1/4 lb bokchoy, trimmed
1/2 cup snow peas, trimmed
1 scallion, minced
1/2 cup water chesnuts, sliced
1 inch slice fresh ginger, minced
1 clove garlic, minced
1/2 cup consomme
Combine the tamari, sherry, mirin, and cornstarch. Toss in steak to coat well. Cover and marinate at room temperature for one hour.
Cook rice according to directions.
Heat 1 tbsp safflower oil in a dutch oven. Saute the cabbage for 3 minutes. Add the mushrooms. Cook 3 minutes. Add the bok choy, the snow peas, the scallion, and the water chesnuts.
Add 1 tbsp more oil. Add the beef and saute.
Stir in the ginger and garlic. Stifry 1 minute.
Add the consomme and stir until cooked. Season to taste.