See Also: Asian · Beef Dishes · Cooking Club
Many Flavors Beef
From Dorothy McNett's recipes at www.dorothymcnett.com. If you have some fresh red ripe tomaotes, cut them up and toss them in as well.
3 tablespoons soy sauce
1 tablespoon oil (olive oil is good here)
1 tablespoon honey
2 green onions, slivered
1 tablespoon cornstarch
1/4 teaspoon freshly ground peppercorns
1/2-3/4 pound flank steak
1/2 red bell pepper
1/2 green bell pepper
2 small stalks celery
1-2 cups bean sprouts, thoroughly drained
2-3 cloves garlic, slivered
1 knob ginger, peeled and diced or grated
1/3 cup beef, vegetable, or chicken stock
1 tablespoon oyster sauce (or other sauce)
1 teaspoon cornstarch
4-5 tablespoons peanut or grapeseed oil for the wok
sesame seeds or hemp seeds for the garnish
In bowl combine soy sauce, oil, honey, green onions, cornstarch and pepper. Using your perfectly sharp chef or santuko knife, slice the flank steak into slivers working on the diagonal. Toss into the above mixture and set aside for at least 15 minutes, even hours in the refrigerator if desired. Slice the peppers and celery into similiar sizes as the beef strips and set aside. Wash and drain the bean sprouts and set aside. Sliver and/or grate the garlic and ginger and set aside. In a measuring cup, whisk together the stock, oyster sauce and cornstarch and set aside.
Heat a wok or stir fry pan for 30 seconds. Add 2 tablespoons oil to hot pan and heat until very hot but oil is not smoking. Quickly add the beef mixture and let it brown for 20-30 seconds. Now stir and fry until done, about 3-4 minutes. Remove beef to serving platter. Add 2 tablespoons more oil to wok, add the garlic and ginger and stir briefly. Now add the red and green pepper and celery strips. Cook and stir about 1-2 minutes. Scoot vegetables up the side of the wok, or scoop out onto the serving platter. Whisk the stock mixture to blend in the cornstarch and quickly pour into the center of the wok, stirring constantly. When thickened, add the bean sprouts and beef pieces, stirring everything together. (Add chopped or sliced tomatoes as desired!) Serve garnished with seeds and herbs.
Recipe created 2008-01-16.
© 1996-2013 Dorothy McNett. All Rights Reserved.