Yield: 6 servings
|½ pounds||Boneless tender beef steak|
|(sirloin, rib eye or top loin)|
|4 tablespoons||Soy sauce, divided|
|1||Clove garlic, minced|
|1½ teaspoon||Distilled white vinegar|
|¼ teaspoon||Ground red pepper (cayenne)|
|3 tablespoons||Oil, divided|
|3 cups||Bite-size cauliflowerets|
|1||Onion, chunked and separated|
|1||Green pepper, chunked|
Cut beef across grain into thin strips. Combine 1 Tb. each cornstarch and soy sauce with sugar and garlic in small bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine water, remaining 3 Tb. soy sauce, 4 tsp. cornstarch, vinegar and red pepper; set aside.
Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 2 Tb. oil in same pan.
Add cauliflowerets; lightly sprinkle with salt and stir-fry 2 minutes. Add onion and green pepper; stir-fry 4 minutes. Stir in beef and soy sauce mixture; cook and stir until sauce boils and thickens.
Serves: 2 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo