Ingredients
-
1 lb lean sirloin steaks, partially frozen
-
1 tablespoon brown sugar
-
2 tablespoons soy sauce
-
2 cloves garlic, minced
-
2 tablespoons vegetable oil
-
1 can baby corn, rinsed and drained
-
2 green bell peppers, cored,seeded and cut into 1/2 inch squares
-
1 white onion, cut into slivers
-
4 -6 Thai red chili peppers, seeded,and sliced into strips or 1 1/2-2 teaspoons red pepper flakes, to taste
-
3/4 cup beef stock
-
1 tablespoon cornstarch, mixed with
-
2 tablespoons water
-
2 tablespoons oyster sauce
-
2 tablespoons fish sauce
-
hot steamed rice
-
1 inch fresh gingerroot, minced
-
5 fresh shiitake mushrooms, stemmed and sliced
Instructions
- Slice beef thinly into 1"x2" pieces (if you do this while it is partially frozen, the pieces will be much thinner, and the process easier).
- In a bowl, combine ginger, sugar, soy sauce and garlic; add beef.
- Allow meat to marinate at room temperature for 30 minutes, or refrigerated, for up to several hours.
- In a wok, heat the oil; drain beef, reserving marinade.
- Stir-fry beef over high heat until browned; add corn, green peppers, mushroom, onion, and Thai chilies, stir-frying for 1 minute.
- Add marinade and beef stock; reduce heat to medium and cook for 3 minutes or until vegetables are crisp-tender.
- Meanwhile, stir the cornstarch mixture, oyster, and fish sauces together in a small bowl; stir them into the stir-fry, blending them in well, until mixture thickens.
- Serve stir-fry with hot steamed rice.