Yield: 1 Servings
|1 pounds||Thinly sliced beef|
|3 tablespoons||Soy sauce; divided|
|2 \N||Cloves garlic; pressed|
|1 teaspoon||Sesame seed; toasted|
|⅛ teaspoon||Crushed red pepper; (1/8 to 1/4)|
|2 tablespoons||Vegetable oil; divided|
|2 mediums||Carrots; cut diagonally into thin slices|
|1 bunch||Green onions; cut into 2-inch lengths, separating whites from tops|
|\N \N||Hot cooked rice|
Cut beef across grain into long, thin slices.
Combine 1 tablespoon each soy sauce and cornstarch with garlic in a medium bowl; stir in beef. Let stand 10 minutes.
Meanwhile, combine water, remaining 2 tablespoons soy sauce, 2½ teaspoons cornstarch, sesame seed, sugar and red pepper; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add beef and stir fry 1 minute; remove.
Heat remaining 1 tablespoon oil in same pan. Add carrots and white parts of green onions; stir-fry 2 minutes. Add green onion topsl stir-fry 1 minute.
Add beef and soy sauce mixture. Cook and stir until sauce boils and thickens.
Serve immediately with rice.
I love REALLY hot food, so I use a lot more red pepper than this recipe calls for. It's all a matter of taste! Posted to recipelu-digest Volume 01 Number 656 by "Diane Geary." <diane@...> on Jan 31, 1998