Spicy Shanghai Beef
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 3 tablespoons peanut oil
- 2 minced garlic cloves
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes (depending on how hot you want it)
- 1 1⁄2 cups of sliced onions
- 1 1⁄2 teaspoons of minced gingerroot
- 1 1⁄2 lbs of cubed tip steak
- 1⁄2 cup chicken broth
- 1⁄3 cup hoisin sauce
- 1⁄4 cup soy sauce
- 1⁄4 cup beef broth
- 1 (8 ounce) can bamboo shoots (drained)
- 1 (8 ounce) can water chestnuts (drained)
- 2 tablespoons cornstarch
- 2 tablespoons sesame oil
- 1⁄2 cup scallion (optional)
- 1 (12 ounce) box pasta (cooked)
directions
- Heat wok to 375°F and then add oil (always heat wok first).
- Stir-fry garlic, ginger, red pepper, and onion until soft and translucent.
- Add beef and stir-fry until beef is light brown and lightly springy to touch (DO NOT drain fat from beef).
- In bowl combine 1/4 cup chicken broth, hoisin sauce, beef broth and soy sauce.
- Stir broth mixture into beef/onion mixture.
- Cover and reduce heat.
- Simmer for 10-15 minutes.
- Dissolve cornstarch in remaining 1/4 cup of chicken broth.
- Stir cornstarch mixture into wok.
- Cook until sauce thickens.
- Add bamboo shoots and water chestnuts.
- Toss freshly cooked pasta with sesame oil, serve meat mixture over top.
- Garnish with scallions, if desired.
Questions & Replies
Got a question?
Share it with the community!