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Beef Vegetable Stir Fry

Beef Vegetable Stir Fry

Ingredients

2 pounds flank steak or sirloin steak
1/3 cup light soy sauce, divided
2 tablespoons Chinese rice wine
2 tablespoons cornstarch, divided
4-1/2 tablespoons garlic, minced
1 pound fresh mushrooms of choice, stems removed, 1/4-inch slices
1-1/2 pound asparagus, trimmed and sliced into 1-inch pieces
1 large red pepper, seeded, sliced
1 large onion, 1/4-inch slices
4 tablespoons peanut oil
1/3 cup oyster sauce
1-1/2 tablespoons garlic-chili sauce
2 cup beef stock, divided
  Steamed rice or cooked noodles

Cooking Instructions

Trim excess fat and gristle from flank steak. Place meat into the freezer for 30 minutes to make slicing easier. Remove from freezer, and slice thinly against the meat grain.

In a medium bowl, combine 4 tablespoons soy sauce, rice wine, 1-1/2 tablespoons cornstarch and 2 1/2 tablespoons of garlic. Add beef and toss to coat.

Heat 2 tablespoons of oil in wok or stir fry pan over high heat. Add steak, and cook until just browned. Note: Depending on size of wok, it may be easier to work in batches. Avoid over crowding the pan, you want the meat to be able to sear and cook quickly. Remove immediately and set aside.

In a small bowl, whisk together oyster sauce, garlic, remaining soy sauce, and 1-1/2 cups of beef stock.

In a second mall bowl, whisk together 1/2-tablespoon cornstarch and 1/2-cup beef stock.

Add oyster sauce mixture and bring to a boil. In a slow stream, add cornstarch mixture to thicken sauce, stirring constantly. Remove from heat and serve over steamed rice or noodles.

Equipment List

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