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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very good, tasty recipe that is easy to make. Freeze the beef for 1/2 hour before slicing to make it easier, or just shred the beef with your fingers. I approximated the preparation time to include cutting up the meat and vegetables. Ingredients:
1 lb flank steak, shredded |
2 tablespoons dark soy sauce |
1 teaspoon dry sherry |
2 teaspoons grated ginger |
4 tablespoons peanut oil or 4 tablespoons vegetable oil |
1 1/2 cups carrots, julienned |
2 cups celery, julienned |
1 teaspoon red pepper flakes (add more if you prefer it hotter) |
1 teaspoon cornstarch |
1 tablespoon water |
hot cooked rice (optional) |
Directions:
1. Place flank steak in bowl& stir in the soy sauce, sherry& ginger.
2. Mix well& set aside.
3. Heat oil on high heat in a wok& stir-fry the beef for 2 minutes, until no longer pink; remove, draining the oil back into the wok, and set aside.
4. With the wok still hot, add the carrots and stir-fry for 30 seconds.
5. Add the celery& pepper flakes and stir-fry another 30 seconds.
6. Return the beef to the wok& stir-fry to heat through.
7. Dissolve the cornstarch in the water and add to the wok, stir-frying until the sauce thickens.
8. Serve immediately over rice, if desired.
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