How to make it

  • Whisk 1 egg white, 1 tablespoon of Chinese rice wine or dry sherry and 1 tablespoon of cornstarch.Toss with your stew beef, cover and refrigerate for and hour.
  • A half hour into the meat marinading start rice if using rice cooker
  • Drain excess marinade from the beef. Place your sauce , vegetables, and , sauce by the stove
  • Heat 3/4 inch peanut oil or vegetable oil in a wok or large skillet over medium heat.Add the beef: slowly stir to almost opaque...(This takes 30 seconds to 2 minutes depending on your stove)Transfer to plate, discard the oil and wipe out the pan.
  • Heat the pan over high heat , 1 to 2 minutes. Add tablespoons of oil, then 2 minced cloves of garlic. 1 to 2 tablespoons of minced ginger, 2 minced scallions and a pinch each of salt and sugar: stir fry for about 30 seconds.Add the vegetables, starting with the ones that take the longest to cook; stir fry until crisp-tender.
  • Add the beef and sauce and stir until the sauce is thick and the vegetables and beef are cooked through about 3 minutes.
  • Thin with chicken stock, if needed, Garnish with sliced scallions, peanuts, sesame seeds, sl;iced jalapenos and or cilantro

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