Beef Flank steak (s) 340 g [thinly sliced]
Chili 1 pc [red, seeded and julienned]
Green onion(s) 1 pc [julienned]
Carrot (s) 1/2 pc [julienned]
Cucumber 1/2 pc [pickled and julienned]
Ginger (s) 2 slices [julienned]
Freshly Minced Garlic 2 tbsp
Cooking oil 3 tbsp
Premium Soy Sauce 2 tbsp
Rice wine 1 tbsp
Corn starch 1 tsp
Premium Soy Sauce 2 tsp
Hoisin Sauce 2 tsp
Pure Sesame Oil 2 tsp
Premium Chicken Bouillon Powder 1/4 tsp
Sugar 1 tsp
Black pepper 1/2 tsp
Water 1/4 Cup
- Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes. Combine seasoning ingredients in a bowl; set aside.
- Place a wok over high heat until hot. Add 2 tbsp oil, swirling to coat sides. Add ginger, garlic, and chili; cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until barely pink, about 1 1/2 minutes. Remove beef to a bowl and set aside.
- Add remaining 1 tbsp oil to wok, swirling to coat sides. Place wok over high heat until hot. Add carrot and green onion; stir-fry for 1 minute. Return beef to wok and add seasonings; cook until heated through.
Remarks: This recipe is provided by chef Martin Yan.