Prep 15 mins
Cook 15 mins
This is a very tasty versatile Oriental dish. You can add different types of vegetables such as broccoli or red pepper to suit your needs. I serve this along with General Tso's Chicken (Tso Chung Gai) & some fluffy rice for a very IMPRESSIVE meal!
- 1 1⁄2 lbs beef
- 1 minced garlic clove
- 1⁄2 teaspoon ginger
- 1 tablespoon soy sauce
- 1 teaspoon vegetable oil
- 2 teaspoons cornstarch
- 2 onions
- 2 green peppers
- 1 teaspoon sugar
- 1 cup beef bouillon
- 1 tablespoon cornstarch
- 1 teaspoon soy sauce
- 1⁄4 cup water
- 2 tablespoons burgundy cooking wine
- 1⁄4 teaspoon red chili pepper flakes
- Combine garlic, ginger, 1 tbsp soy sauce, 1 tsp oil and 2 tbsp cornstarch. Add beef( I use flank steak), toss lightly. Saute small amounts of meat in hot oil quickly until done. Remove meat and keep warm.
- Add oil to pan, heat, saute onions and green peppers for about 2-3 minutes. Add stock, bring toa boil.
- Blend 1 tbsp cornstarch and the water together. Add to hot mixture with 1 tsp soy sauce and the sugar. Cook, stirring constantly, about 2 minutes. Add meat and burgundy cooking wine to sauce. Warm thoroughly and serve with rice.
- *Feel free to add different veggies- broccoli, red pepper or 2 quartered tomatoes. Enjoy!
Not bad at all! Next time I think I'll use a bit less bouillon, since it didn't really thicken enough until I added more cornstarch/water. It was delicious over rice.
I'm new to stirfrying, and this was a wonderful new addition to my attempts! I used sirloin, already cut for stir fry, and a mix of red, yellow, and green bell peppers. Also, used low sodium soy sauce. (That's all I keep on hand) and some sliced mushrooms. Thank you to my mewest Pac adoptee for a keeper!