- Rating:
- Servings:
- 2
- Difficulty:
- Medium
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 8 ounces Top Sirloin cut into 1/4-inch-thick strips
- 3 tablespoons Soy Sauce
- 1 tablespoon Sherry
- 1 tablespoon Brown Sugar
- 1 tablespoon Sesame Oil oriental
- 3 cloves Organic Garlic large
- 1 Ginger Root 2-inch pieces minced
- 2 cups Gai Choy - substitute with Ong Choy
- 1 tablespoon Peanut Oil or other vegetable oil
- 2 cups Chinese pea pods
- 6 Organic Green Onions cut into 1 inch long pieces
- 1 teaspoon Cornstarch
- 1/2 cup Organic Green Onions thinly sliced
- 1 cup Organic Broccoli cut into floret's
- 1 cup Organic Bell Pepper (use Red Bell Pepper) thinly sliced
Directions
Combine first 7 ingredients in a leak proof zipper bag or covered baking dish and refrigerate 4 hours or overnight.
Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool. Drain on paper towel or in colander.
Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, gai-choi, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.
