“The way you cut your meat reflects the way you live.”
- 4 tbsp.cornstarch
- 3 tbsp.soy sauce
- 2 tbsp.rice wine
- 1 lb.sirloin or flank steak, thinly sliced against the grain
- 1/2 cup soy sauce
- 3 tbsp.rice wine
- 3 tbsp.chili garlic sauce
- 3 tsp.sesame oil
- 2 tbsp.fresh minced ginger
- 5 cloves garlic, minced
- 2 tbsp.cornstarch
- Oil for frying
Ingredients for final cooking
- 1 large carrots, sliced into sticks
- 1 red bell pepper, sliced into sticks
- 4 dried chile peppers
- 4 tablespoons sesame oil
- 3 green onions, thinly sliced and ready for garnish
- 4 tablespoons sesame seeds, for garnish
- In a large mixing bowl, combine the cornstarch, soy sauce, and rice wine.
- Add the steak and toss thoroughly to coat evenly.
- Allow to marinate for 30 minutes.
- To make the sauce: In medium size mixing bowl, mix together the soy sauce, rice wine, chili sauce, sesame oil, ginger, and garlic.
- In a large wok, add 1 tablespoon oil over high heat. Cook the steak, until golden brown and just about cooked through, about 3 minutes on each side then remove to a plate.
- In the same wok over high heat, heat 1 tablespoon oil. Add the carrots and cook for 2 minutes.
- Add the bell peppers and cook until the carrots and bell peppers are soft, 4 minutes. Add dried chile peppers to toast for 2 minutes.
- Pour in the sauce and cook for 1 minute until it starts to thicken then whisk in the cornstarch gradually, and whisk until fully thickened, about 4 minutes.
- Add the steak and coat in the sauce.
- Add the sesame oil and turn the fire off and mix well.
- Garnish with green onions and sesame seeds.
- Serve alonside sticky white rice and enjoy!