Categories: Asian
Ingredients
- Beef
- 8 ounces beef flank steak
- 1 green pepper
- 1 red pepper
- 1 small onion
- 1 cup cooking oil
- Marinande
- 4 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon chicken base
- 1/4 teaspoon sugar
- 1 egg white
- Sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon wine
- 1 teaspoon chicken stock
- 1/2 teaspoon chicken base
- 1/2 teaspoon sugar
- Pinch of white pepper
- 1 teaspoon cornstarch
- 1/4 teaspoon sesame oil
- 1 teaspoon cornstarch
Directions
- Slice beef flank steak.
- Combine marinade ingredients.
- Marinate beef in a bowl for at least 30 minutes.
- Cut peppers and onion into bite-size pieces. Set aside.
- Mix the sauce ingredients in a bowl and set aside.
- Place approximately 1 cup of cooking oil in a heated wok or fry pan and heat oil to medium heat. Place marinated beef in heated oil and cook until almost done.
- Drain beef into a strainer.
- Set aside.
- Leave about a teaspoon of oil in the wok.
- Place it back on the stove.
- Stir-fry onion and peppers for 30 seconds.
- Pour sauce mixture over onions and green peppers. Stir occasionally with a spatula.
- When sauce mixture begins to darken in color, place beef back into the wok and stir-fry swiftly. The dish is done when the peppers have softened.
- Serve hot with steamed white rice.