Black Pepper Beef
INGREDIENTS
16 oz beef sirloin, fat removed, and cut into 1/4-inch slices.
2 tbsp of cornstarch
3 tbsps of peanut oil
1 tbsp ginger
1 tbsp of rice wine
1 lb. Asian veggies mixture of sliced snow peas, broccoli, sugar snap peas,
baby bok choy, red cabbage, ribbons of carrot, and baby scallions
Light soy sauce or
MARANADE
3 tbsp soy sauce
2 tbsp of rice wine
2 pinches of ground black pepper
DIRECTIONS
Mix together the ingredients for the marinade in a large bowl, then add the
beef and stir to coat.
Cover the bowl with plastic wrap and set aside for 20 minutes.
Remove beef from the marinade - reserve the maranade.
Dust beef with the cornstarch.
Heat a wok over high heat.
When wok starts to smoke, add half the peanut oil.
Add the ginger and stir-fry for no more than 5 seconds.
Add the vegetable mixture and toss together in the wok.
Add a drop of water to create a little steam for cooking the vegetables.
Cook for 1 minute and transfer to a plate.
Add the remaining peanut oil to wok.
Add the beef.
Stir fry for 1 minute
. Add the stir-fried vegetables and toss together with the beef.
Season with additional soy sauce
Serve and eat immediately.
