Fiery Beef Stir-Fry
beef, chinese
1/2 lb boneless tender beef steak
1 (sirloin, rib eye or top loin)
1 tablespoon cornstarch
4 tablespoon soy sauce, divided
1/2 teaspoon sugar
1 clove garlic, minced
1 1/4 cup water
4 teaspoon cornstarch
1 1/2 teaspoon distilled white vinegar
1/4 teaspoon ground red pepper (cayenne)
3 tablespoon oil, divided
3 cup bite-size cauliflowerets
1 salt
1 onion, chunked and separated
1 green pepper, chunked
Cut beef across grain into thin strips. Combine 1 Tb. each cornstarch and soy sauce with sugar and garlic in small bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine water, remaining 3 Tb. soy sauce, 4 tsp. cornstarch, vinegar and red pepper; set aside. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 2 Tb. oil in same pan. Add cauliflowerets; lightly sprinkle with salt and stir-fry 2 minutes. Add onion and green pepper; stir-fry 4 minutes. Stir in beef and soy sauce mixture; cook and stir until sauce boils and thickens.
Serves: 2 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo
Yield: 6 servings