Note: I think this recipe started in a stir-fry cookbook, but what follows includes multiple modifications of the dish. This is a rich dish and goes well with a sweet and sour dish.
- 1-2 lbs. boneless sirloin (vary quantity according to number of diners)
- Trim fat and tendons, thinly slice at an angle against the grain
Marinade
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 tablespoon oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon sugar
- 1 teaspoon Molasses
- ¼ teaspoon white pepper
- 2 cloves garlic, finely minced
- 2 tablespoons finely minced ginger root
- 1 teaspoon chili paste or sweet chili sauce (optional if you like it mild; add more if you like it hot)
Mix all ingredients, stir in meat, and let sit at room temperature for at least one hour.
Veggie options
You can use a variety of different vegetables in this dish. Take your pick from broccoli, snow peas, sugar peas or another vegetable as your base vegetable.
- We use one small stalk of broccoli, but quantity can be increased for more diners. Be sure to cut broccoli off stalk – we prefer smaller bite sizes
- If snow or sugar peas, we use a handful of either.
Additional veggies
- 6-8 baby carrots sliced length-wise, I usually quarter them to make carrot sticks
- ¼ red bell pepper coarsely sliced
- 1 bunch spring onions sliced diagonally about ¾ in. long, use entire onion
Cooking
- Add 1 tablespoon oil to wok
- Bring to medium-high heat
- Add beef and stir fry until medium-well
- Add vegetables to beef and stir fry until they begin to get tender
This is a rather dry dish, and I keep a cup of broth handy as I finish the dish. If it is a little too dry, I add the liquid a little at a time, stirring the bottom of the pan to create a rich sauce.
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