This dish can easily be made using left over beef or or a cheaper cut of beef. As you can also stretch the meat used in the meal it makes this a delicious and economical dish.
Ingredients
1 and 1/2 pounds thinly sliced beef such as flank or round steak.
2.5 Tbsp cornstarch
3 Tbsp canola oil
2 minced garlic cloves
1 inch portion of fresh ginger
1/3 cup low sodium soy sauce
1/4 cup brown sugar
1/4 cup beef broth
3 green onions cut in 3/4 inch lengths
1 red pepper 1/4 inch wide strips
1 green pepper 1/4 inch wide strips
1 small package fresh cremini mushrooms
sesame seeds (optional)
Directions
1. Peel and slice the ginger into fine matchstick pieces
2. In a large frying pan add 1 Tbsp of canola oil. Toss in the minced garlic and the ginger. Fry for a couple minutes. In the same pan add the soy sauce, broth and sugar. 3. Continue to cook over medium heat until the sugar has melted.
Set sauce aside.
4. Salt and pepper the beef then toss in the cornstarch. Add 1 Tbsp canola oil to the pan just used and sear the meat and mushrooms over medium high heat. Set meat aside.
5. Add the last Tbsp of oil to the pan. Add the peppers and stir over medium heat until the appear bright in colour. This will take 2-3 minutes.
6. Add the meat and sauce back into the pan. Simmer on low heat until the meat and peppers are tender. Stir in green onions and simmer another minute.
7. Spoon over your favourite rice. We enjoy this on jasmine rice. Sprinkle with sesame seeds.
.