A mildly spicy stir-fry. Serve over hot rice. As suggested by several reviewers, the sauce can be doubled. Just double the marinade ingredients and the water and cornstarch.
- 1⁄2 lb boneless beef sirloin or 1⁄2 lb top round beef
- 1⁄4 cup green onion, thinly sliced
- 1⁄4 cup soy sauce
- 2 garlic cloves, minced
- 2 tablespoons sesame oil
- 1 tablespoon sesame seeds, crushed
- 1⁄2 teaspoon dried red pepper flakes
- 1 tablespoon sugar
- 1⁄2 teaspoon pepper (to taste)
- 1⁄3 cup cold water
- 1 tablespoon cornstarch
- 2 tablespoons cooking oil
- 1 cup carrot, peeled and julienned
- 1 cup broccoli floret, sliced
- 1 cup cauliflower floret, sliced
- Slice beef across the grain into bite-size strips. (If beef is partially frozen it is easier to slice).
- Combine green onions, soy sauce, garlic, sesame oil, sesame seed, red pepper flakes, sugar and pepper; add meat and marinate 30 minutes at room temperature.
- Drain meat, reserving marinade.
- Dissolve cornstarch in water and add to reserved marinade, mixing well.
- Preheat wok or large skillet over high heat; add 1 tablespoon oil, then add carrots and stir fry 3 minutes. Add broccoli and cauliflower slices and stir-fry 2 minutes (until vegetables are crisp-tender). Remove vegetables and keep warm.
- Add remaining oil to pan.
- Add half the beef to hot pan and stir-fry 2-3 minutes (until brown). Remove beef and stir-fry remaining meat. Return all meat to pan.
- Stir marinade a little and pour into skillet or wok. Cook and stir until thickened and bubbly. Stir in the vegies. Cover and cook 1 minute.
- Serve over hot rice.