Recipe: Honey Beef Stir-fry

HONEY BEEF STIR-FRY

1 lb flank steak
MARINADE:
1 tbsp Chinese Rice Wine or dry sherry
2 tsp oyster sauce
1/2 tsp sugar
1 tsp cornstarch
SAUCE:
1/2 cup water
3 tbsp liquid honey
1 1/2 tsp black rice vinegar
1 tsp cornstarch mixed with 4 tsp water
OTHER:
1 small red pepper
10 snow peas
1 cup mung bean sprouts
1 tsp chopped garlic
1 tsp chopped ginger
1 green onion
4 to 6 tbsp oil for stir-frying

Cut the beef across the grain into thin strips, approximately 2 inches long. Add the marinade ingredients, using your fingers to mix them in and adding the cornstarch last. Marinate the beef for thirty minutes.

While the beef is marinating, prepare the vegetables:
Wash all the vegetables and drain thoroughly, particularly the mung bean sprouts. String the snow peas. Cut the red pepper in half, remove the seeds, and cut into thin slices approximately 2 inches long. Cut the green onion on the diagonal into 1-inch slices. Chop the ginger and garlic.

Prepare the sauce:
Combine the water, honey, and black rice vinegar. Mix together the cornstarch and water in a separate small bowl. Set both aside.

Preheat a wok or frying pan and add 2-3 tablespoons oil. When the oil is hot, add the beef. Sear the meat briefly and then stir-fry until it changes color and is nearly cooked. (Stir-fry in two batches if necessary). Remove and drain on paper towels.

Wipe the wok clean with a paper towel and add about 2 tbsp more oil. When the oil is hot, add the ginger and garlic and stir-fry until aromatic.

Add the snow peas. Stir-fry briefly, and then add the red pepper, and finally the bean sprouts.

Make a well in the middle of the wok by pushing the vegetables up to the side. Add the sauce in the middle. Turn up the heat, give the cornstarch/water mixture a quick re-stir and add it to the sauce, stirring quickly to thicken. Mix the sauce in with the vegetables.

Add the beef. Turn down the heat and simmer for a few minutes until everything is cooked through. Stir in the green onion.

Serve hot over rice.

Servings: 4