I like my food spicy. So here’s a dish with lean beef strips and vegetables.
- Thinly slice some beef and marinate in soy sauce, some Asian hot sauce, and some white pepper.
- For the vegetables, I used thinly cut onions, green pepper, green beans, and fresh bamboo shoots. (I didn’t know you had to soak them for 20 minutes to remove some sort of chemical preservative as was told by my Asian counterpart.
- Get your wok blazing hot. I put some oil in and even let it get hotter. Wait until you just start to see smoke and then go to town.
- Add your onions and start to get them frying.
- Then I added my green peppers and also stir fried them.
- Add some minced garlic at this point. Any sooner, and you’ll risk burning it.
- Then add your green beans and stir fry for about 2 minutes.
- Remove from wok and cover with foil to keep warm.
- Then get your wok searing hot again and add a few drops of oil.
- Throw all of the meat in and stir a little to cook on all sides.
- Add the vegetables back in and also add your bamboo shoots.
- Stir to reheat everything.
- Finally, add in your sauce which I made from soy sauce, ketchup, oyster sauce, and my new favorite Chinese hot sauce plus a little corn starch to thicken. Make sure you stir before adding to the wok to dissolve the corn starch.
- Serve over brown rice.
