Recipe by Vicki in CT
This has been a favorite for years. Did not include marinating time in prep time. If you do not like too much spice, cut back on the cayenne pepper.
Top Review by masscjs
This was an absolutely awesome recipe!! I made it for company and everyone just raved. I used 2 heaping tsps. of cayenne. That makes it pleasantly hot but we like hot and spicy food so we loved it. In addition, I used flank steak,and left it in the marinade for 4 hours.It was as tender as it can be. I also added some snow peas and some julienned yellow pepper. I will be making this over and over again. Thank you so much for posting it.
- 1⁄2 lb round steak, cut into thin slivers
- 7 tablespoons soy sauce, divided
- 2 tablespoons sugar, divided
- 1⁄2 teaspoon white pepper
- 3 tablespoons cornstarch
- 4 tablespoons oil, divided
- 3 tablespoons hoisin sauce
- 1 -2 teaspoon cayenne, to taste
- 2 cups celery, julienned
- 1 cup carrot, julienned
- 2 green onions, julienned
- steamed white rice
Directions See How It's Made
- Combine 4 tablespoons of soy sauce, 1 tablespoon sugar, 2 tablespoons oil, white pepper, and cornstarch to form marinade. Add beef and let stand 30 minutes, or longer.
- Combine 3 tablespoons soy sauce, 1 tablespoon sugar, hoisin sauce, and cayenne. Reserve.
- Heat remaining oil in skillet over high heat. Add beef and stir fry for 3 minutes.
- Meanwhile add vegetables to meat. Stir fry until just done, crisp tender.
- Add prepared sauce. Cook until heated through, about 30 seconds.