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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This recipe is so easy to make and you would think you were eating at a chinese restraunt! I love to serve it with steamed white rice or rice noodles. Ingredients:
1 lb sirloin steaks or 1 lb flank steak, thinly sliced |
1 egg white |
1/2 teaspoon salt |
2 teaspoons cornstarch |
1 cup oil |
1/2 cup bamboo shoot, chopped |
1 teaspoon toasted sesame seeds |
1 cup green onion, green part only,sliced diagonally |
1 cup carrot, sliced diagonally |
1 tablespoon sherry wine |
2 tablespoons hoisin sauce |
2 tablespoons dark soy sauce |
2 tablespoons chicken stock |
1/2 teaspoon sugar |
1 tablespoon garlic, finely minced |
chili paste or crushed red pepper flakes (optional) |
Directions:
1. Combine beef, egg white, salt and 1 teaspoon cornstarch.
2. Mix well with hand.
3. Heat oil and fry beef for 30 seconds, drain.
4. Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
5. Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
6. Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
7. Add to vegetables.
8. Add sesame seeds, and bring to a boil.
9. Add beef.
10. Stir-fry quickly until heated through.
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