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| Ingredients: |
1 lb beef, preferably boneless blade
Mariande:
2 teas tamari(soya sauce)
1 teas sweet rice wine
1 teas sugar
2 teas ginger juice(grate and squeeze fresh gingeroot)
Vegetables:
1 celery stalk, thinly sliced
1 carrot, thinly sliced
2 tbls fresh grated/minced ginger
2 tbls garlic, minced
1 teas sesame oil
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Sauce:
1 tbls sweet rice wine
2 tbls tamari(soya sauce)
1 tbls rice vinegar
3 tbls sugar
1/2 teas seasame oil
2 tbls water
1/2 teas chili paste
2 teas tapioca starch(cornstarch)
toasted sesame seeds |
| Cooking
Instructions: |
Slice beef thinly. Combine mariande ingredients,(soya sauce, wine, sugar and ginger juice)in a bowl and marinade beef for at least 30 minutes.
While beef is marinading prepare vegetables and prepare sauce in seperate bowls.
Heat oil in wok and stir fry the beef in batches removing to a plate when browned. Stir fry vegetables, stir in sauce, add beef. Toss until everything is heated and serve topped with toasted sesame seeds
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| Serving
Suggestions: |
| Serve over rice or chow mein noodles. |
| Additional
Comments: |
| To toast sesame seeds put them in a dry fry pan and toss until toasted. Watch carefully because they can burn quickly. |
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