|
Ingredient A |
|
|
1½ |
lbs. |
Beef Flank |
|
|
|
Ingredients B |
|
4 |
Tbs. |
Soy Sauce |
1 |
Tbs. |
Red Wine |
3 |
Tbs. |
Brown Sugar |
½ |
tsp. |
Baking Soda |
2 |
tsp. |
Corn Starch |
¼ |
tsp. |
Black Pepper |
|
|
|
Ingredients C |
|
2 |
|
Yellow Onion (medium size, sliced) |
1 |
Cup |
Green/Red/Yellow Bell Pepper (optional, sliced) |
|
|
|
Other Ingredient |
|
|
|
Cooking Oil
|
- Thinly slice Beef Flank and marinate in Ingredients B for at least 1 hour before cooking.
- Pour about 1 Tbs. of cooking oil over beef and stir well right before cooking. This will allow the flavor to stay with the meat while cooking.
- Pour 3 Tbs. cooking oil in the wok. Stir fry beef. Remove beef from heat when 80% done (still see slight red in meat).
- Stir fry onion in the same wok.
- When onion is soften, add in beef, and if desired, add in bell peppers. Stir fry for another minute or two. Then remove from wok and serve over rice.
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