Recipe & Image taken from http://www.skinnytaste.com
12 oz top round beef trimmed of
fat
4 tsp plus 3 tbsp soy sauce
1 tbsp rice wine
3 tsp cornstarch
5 tsp vegetable oil
1 large onion, sliced into thin
strips
1 bell pepper, sliced into thin
strips
1/2 tsp black pepper
crushed red pepper flakes
(optional)
Slice meat into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 teaspoons of soy sauce, 1 tablespoon of rice wine, 1 teaspoon cornstarch and black pepper.
In a small bowl, mix 3 tablespoons soy sauce 1 tablespoon water and 2 teaspoons cornstarch. Set aside.
Heat the wok on high heat. Add beef along with 1 teaspoon oil and cook undisturbed for 20 seconds, letting the beef brown. Using a spatula, stir meat, cooking for another two minutes. Transfer to a plate,
Add remaining 2 teaspoons oil to the wok, add peppers and onions and cook for about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry for about 30 seconds until slightly thickened.
Slice meat into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 teaspoons of soy sauce, 1 tablespoon of rice wine, 1 teaspoon cornstarch and black pepper.
In a small bowl, mix 3 tablespoons soy sauce 1 tablespoon water and 2 teaspoons cornstarch. Set aside.
Heat the wok on high heat. Add beef along with 1 teaspoon oil and cook undisturbed for 20 seconds, letting the beef brown. Using a spatula, stir meat, cooking for another two minutes. Transfer to a plate,
Add remaining 2 teaspoons oil to the wok, add peppers and onions and cook for about 2 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry for about 30 seconds until slightly thickened.
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