Prep 15 mins
Cook 30 mins
An Asian inspired creation! :-) Its really good and the heat can be adjusted based on how much red pepper you use.
- 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)
- 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.
We really enjoyed this one. I used angel hair pasta (only about 4-5 ounces), and it went very well. Instead of gingerroot, I cheated and used bottled ginger & garlic marinade, then added more garlic. Thank's so much for sharing this quick/easy/tasty recipe!