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LOCATION: Recipes >> Asian >> Stirfry 02

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Beef and Veggie Stir Fry

1 pound beef flank
3 large carrots
1/2 pound green beans

2 tablespoons soy sauce
1 teaspoon brown sugar
1 tablespoon plus 1 tsp corn starch
1 tablespoon vegetable oil

2 tablespoons Chinese rice wine
1 tablespoon brown sugar
1 tablespoon plus 1 tsp soy sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 tablespoon ground ginger

Slice meat into thin slices against the grain, about 1/8" thick,
about 1" long. Mix soy, sugar, cornstarch and oil, combine with
beef. Mix thoroughly to make sure every piece is coated. Leave
at room temp. for 30 minutes.

Trim tips off of beans, cut to 2" lengths. Peel carrots and slice
them thinly, slanting the knife to make longer pieces. Mix rice
wine, sugar, soy, hoisin, sesame oil and ginger and set aside.

Heat pan, add a dribble of oil, toss in vegetables and a splash of
rice wine. Stir until green beans "bloom" into a vibrant green
and carrots start to soften. Add a little water, if needed, and
some salt/sugar if desired. Remove the vegetables from the heat.

Reheat pan, add another dribble of oil, and add the beef. Stir
fry until the meat is 80% cooked, then add the sauce and the
vegetables. Stir to finish cooking the meat, soften the vegetables
slightly (they should still be crisp), and coat well with sauce.

Serve hot, and refrigerate all leftovers. Hot fresh rice should
be served along side.

Red chili flakes and/or chili sesame oil in place of the regular
sesame oil can be added to the recipe.


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