Ingredients
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2 tablespoons soy sauce
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1 tablespoon cornstarch
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1 tablespoon minced gingerroot
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1 teaspoon sesame oil
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2 garlic cloves, minced
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1/2 teaspoon pepper
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1 lb grilling top sirloin steak
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3 cups garlic scapes, 1 inch pieces
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1 small hot red pepper
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2 tablespoons vegetable oil
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1/4 teaspoon salt
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1/4 cup beef stock
Instructions
- Whisk first 6 ingredients together in a bowl.
- Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes.
- Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
- Drain again, pat dry& set aside.
- Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
- Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
- Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl.
- Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes& stock to wok and stir fry until hot, about a minute.