Spicy Shanghai Beef

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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