Yield: 6 servings
Measure | Ingredient |
---|---|
½ pounds | Boneless tender beef steak |
\N \N | (sirloin, rib eye or top loin) |
1 tablespoon | Cornstarch |
4 tablespoons | Soy sauce, divided |
½ teaspoon | Sugar |
1 \N | Clove garlic, minced |
1¼ cup | Water |
4 teaspoons | Cornstarch |
1½ teaspoon | Distilled white vinegar |
¼ teaspoon | Ground red pepper (cayenne) |
3 tablespoons | Oil, divided |
3 cups | Bite-size cauliflowerets |
\N \N | Salt |
1 \N | Onion, chunked and separated |
1 \N | 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