Preparation time: 15
Cooking time: 30
Difficulty: Difficult - for experienced cooks
Dietary guidance: g
2 tbsp. Corn Starch (argo)
4 tbsp Beef Broth (herb-ox boullion cubes)
4 tbsp soy sauce (San J)
1 garlic clove
1/2 to 1tsp. Red Pepper Flakes (McCormick)
1 lb. top sirlon sliced thin.
1/2 C Water
3 tbsp. vegetable oil (divided)
1 green pepper
1 red pepper
In bowl combine 1 tbsp corn starch, 2 tbsp broth, 2 sbsp soy sauce, garlic and red pepper flakes. Add beef and toss to coat (set aside).
In small bowl put water, remaining corn starch, broth and soy sauce.
In wok, heat 1 tbsp. oil. Add peppers and stir fry 1 min. Remove. Add remaining oil and stir fry beef. Return all to pan. Stir in corn starch mixture and boil.
Serve hot over rice. Makes great leftovers and freezes well.
*this dish is spicy, decrease red pepper flakes for less â€œheatâ€
I also add a can of diced tomatoes to my recipe. I also increase the beef broth for more sauce. You will need to increase the cornstarch if you increase the broth amount. I put in about a cup of broth and about 3 tbsp corn starch.
This recipe was given to me by my mom. It is one of my favorite meals!! -Jessica