Recipe by Sue Lau
Spicy or not; it's your option. ;) Prep time does not include marinating time, so allow time for that.
Top Review by ChrisMc
Tasty stir-fry - I very much agree that slicing the beef while half-frozen makes it much easier. I used Thai green chilis and a little crushed red pepper. The one thing that I will change the next time I make it is the sauce - it turned out fairly runny. Next time, I'm going to add 1-2 teaspoons more of cornstarch, and cut the beef broth to 1/2 cup, instead of 3/4 cup.
- 1 lb lean sirloin steaks, partially frozen
- 1 inch fresh gingerroot, minced
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 can baby corn, rinsed and drained
- 2 green bell peppers, cored,seeded and cut into 1/2 inch squares
- 5 fresh shiitake mushrooms, stemmed and sliced
- 1 white onion, cut into slivers
- 4 -6 Thai red chili peppers, seeded,and sliced into strips or 1 1⁄2-2 teaspoons red pepper flakes, to taste (optional)
- 3⁄4 cup beef stock
- 1 tablespoon cornstarch, mixed with
- 2 tablespoons water
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- hot steamed rice
Directions See How It's Made
- Slice beef thinly into 1"x2" pieces (if you do this while it is partially frozen, the pieces will be much thinner, and the process easier).
- In a bowl, combine ginger, sugar, soy sauce and garlic; add beef.
- Allow meat to marinate at room temperature for 30 minutes, or refrigerated, for up to several hours.
- In a wok, heat the oil; drain beef, reserving marinade.
- Stir-fry beef over high heat until browned; add corn, green peppers, mushroom, onion, and Thai chilies, stir-frying for 1 minute.
- Add marinade and beef stock; reduce heat to medium and cook for 3 minutes or until vegetables are crisp-tender.
- Meanwhile, stir the cornstarch mixture, oyster, and fish sauces together in a small bowl; stir them into the stir-fry, blending them in well, until mixture thickens.
- Serve stir-fry with hot steamed rice.