 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
An oldie but a goodie. Ever wonder how Chinese restaurants get their meat so tender? The secret is in the marinade. This is another classic dish served at our restaurant. Ingredients:
2 tablespoons oyster sauce |
2 teaspoons cornstarch |
1/4 teaspoon ground black pepper |
1/4 teaspoon baking powder |
3/4 lb flank steak, thinly sliced across the grain |
1/3 cup low sodium beef broth |
2 tablespoons chinese rice wine |
2 tablespoons dark soy sauce |
1 teaspoon sugar |
1/4 teaspoon ground black pepper |
2 tablespoons cooking oil, divided |
1 teaspoon garlic, minced |
1/2 teaspoon ginger, minced |
1 bell pepper, seeded and julienned |
2 tablespoons water |
1 teaspoon cornstarch, dissolved in |
2 teaspoons water |
1/2 fresh jalapeno, sliced |
Directions:
1. Combine oyster sauce, 2 tsp cornstarch, 1/4 tsp black pepper, baking powder in a bowl. Mix well and add steak. Let the mixture marinate for at least 10 minutes.
2. Combine broth, rice wine, dark soy sauce, sugar, and remaining 1/4 tsp black pepper in a small bowl to make sauce.
3. Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add garlic and ginger to cook until fragrant. Add beef and stir-fry until no longer pink, about 1 1/2 to 2 minutes. Remove meat from wok.
4. Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute then add the 2 tbs water.
5. Stir-fry for another 2-3 minutes until tender-crisp.
6. Return meat to wok and add sauce. Bring to a boil then add cornstarch solution, stirring, until boils again and thickens.
7. Garnish with jalapeno slices and serve with rice.
|
|