1 lb. lean beef

1 sheet dried bean curd
8-10 water chestnuts, chopped fine

SAUCE:

3 tbl. oyster sauce
1 tsp. sugar
3 tbl. dark soy
3/4 c. broth
  1. Marinate beef 1/2 hr. mixing well and blending in the water chestnuts.
  2. Soak bean curd till soft. Dry, set aside.
  3. Assemble sauce ingredients and cut scallions.
  4. Form patties 2 1/2 x 4 x 1/2" thick. Cut skins higher then patties envelope style and seal with corn starch till all skin and meat are used up.
  5. Heat sauce ingredients and thicken.
  6. Put patties on plate. Pour over sauce and sprinkle with scallions. Steam 35-40 minutes. Serve. (Make additional sauce if necessary.)