requested this recipe, so here ya go Missy!
It's a different way to serve Beef Steak, whether it's Flank, Tri Tip,
Sirloin or Skirt.
Let me know if you try it?
I found this recipe when I was searching the WWW for something different to make for dinner.
I clipped it from the Honolulu Star Bulletin, circa 2008.
I did put my own twist on it, you'll find those differences
posted below in red ink.
"Favorite Island Cookery Book IV" Honpa Hongwanji Hawaii Betsuin (1985)
1 pound tender beef, thinly sliced (I used 1/2lb. NY Strip, `cuz that what I had)
2 tablespoons vegetable oil (Peanut Oil)
2 onions, sliced 1/4-inch thick (I used about 1 C.)
+/- 1 C. Sweet Bell Pepper, sliced
1 teaspoon cornstarch
1 teaspoon water
+/- 1/2 C. Chicken Broth
1/4 cup soy sauce
2 to 3 teaspoons sugar (I used 3 tsp.)
1 teaspoon vinegar (I used a scant tsp. of Rice Vinegar)
1-inch piece ginger, grated (this sounds like alot, but it works)
1 clove garlic, grated or minced (I used approx 1 Tbsp. larger mince)
Combine seasoning ingredients. Add beef and marinate 20 minutes.
Heat oil in pan (Wok on med-high)
; add onions and peppers
, cook until barely
soft. Remove. (We like crisp-tender Veg)
Place beef in pan with seasoning. Stir-fry until cooked through (cooked to Mid-rare)
. Remove, leaving seasoning liquid in pan.
Combine cornstarch and water; stir until smooth. Add to seasoning liquid and simmer until thickened. If the Sauce is too thick for your liking, add in the Broth and stir again. I wanted some gravy for the Rice.
Return beef, peppers
and onions to pan. Serves 4. (2 hungry adults, it was half the meat called for)
Approximate nutritional analysis, per serving (not including salt to taste): 300 calories, 13 g fat, 2.5 g saturated fat, 70 mg cholesterol, greater than 1,000 mg sodium, 19 g carbohydrate, 1 g fiber, 13 g sugar, 27 g protein.