Vietnamese Beef Stir-Fry With Lychees

The Wallaces's Note:

Posted for ZWT6. The recipe recommends fresh lychees but I imagine you could use canned if you can't find them. Prep time does not include 30 minute marinating time.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1/3 lb beef
• 10 lychees
• 2 2/3 ounces pickled ginger, shoots sliced thinly
• 1 red chili, cut into pieces
• 1 green pepper, cut into pieces
• 2 green onions, sectioned
• 1 teaspoon minced garlic
• 1 teaspoon red wine (optional)
• 3 cups cooked jasmine rice or 3 cups basmati rice

Marinade

• 3/4 tablespoon light soy sauce
• 1/3 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons oil
• 1 tablespoon water

Thickening

• 1 dash of sesame oil and pepper
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon tomato sauce
• 1/2 teaspoon cornstarch
• 3 tablespoons water

Directions:

1. Skin and remove cores from lychees.
2. Slice beef thinly. Prepare marinade and marinate beef for half an hour.
3. Heat 1 tbsp oil in wok or skillet and cook beef, remove from skillet.
4. In same skillet, heat up 1 tbsp of oil. Stir-fry green pepper and red chili.
5. Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
6. In same skillet, heat up 2 tbsp of oil. Stir-fry beef thoroughly with garlic.
7. Sizzle 1 tsp of wine.
8. Mix well and add in pickled ginger shoots, green onions, pepper, chili and lychees. Stir-fry thoroughly.
9. Pour in thickening.
10. Serve over rice.