Ingredients
1 lb beef flank steak (or pork, chicken or shrimp)
Marinade:
2 t. rice wine
1 t. minced fresh ginger root
1/2 t. sugar
1/4 c. soy sauce
2 t. cornstarch
1 t. baking soda
Seasoning sauce:
1 c. chicken broth
2 t. cornstarch
1/2 t. sugar
1 t. sesame oil
2 T. soy sauce
1/2 t. salt
1 T. chopped garlic
1/4 t. crushed red pepper (more or less to control spiciness)
2 carrots, thinly sliced at an angle
1 c. snow peas, sliced green beans, broccoli florets
1 c. vegetable or olive oil
1 c. sliced fresh mushrooms
other optional veggies:
onion, cut in squares
red, green, yellow bell peppers, cubed
zucchini, yellow squash, 1/2" slices then quartered
bok choy, cut in squares
celery, thinly sliced at an angle
Preparation
Use a cleaver to slice beef across grain and at an angle into thin strips. Cut strips 2" long. Combine marinade ingredients in a medium bowl (big enough to fit all the meat). Add beef strips; mix well. Let stand 20 minutes.
Meanwhile, combine ingredients for seasoning sauce in a small bowl. Mix well and set aside (mix again before using). Prepare all veggies while beef is marinading.
Heat oil in a wok over medium heat 1 minute. Stir-fry marinated beef until very lightly browned. (if using shrimp, add shrimp when stir frying mushrooms.) Remove with a slotted spoon, draining well over wok; set aside. Remove oil from wok except 1/4 cup. Heat remaining oil in wok over high heat 30 seconds. Stir-fry garlic and crushed red peppers until fragrant, about 1 minutes. Add carrots; stir fry 3 minutes or until tender crisp. (Add remaining veggies in order depending on stir frying time, i.e. add onions and broccoli first to stir fry a little longer, add zucchini and squash last so it doesn’t get mushy.) Add seasoning sauce and cooked beef. Stir-fry until sauce thickens slightly. Serve hot with rice or noodles.
