**Sapphire**
04-23-2008, 01:53 PM
1 lb. flank steak, sliced very thin, cut in strips, 2 inches wide
2 tbsp. light soy sauce
3 tbsp. hoisin sauce
1 tbsp. sake or rice wine
1 tbsp. cornstarch
1 tsp. sugar
1 1/2 lb. asparagus or green beans, 2 inches long
4 tbsp. peanut oil
1 clove garlic, minced
1 slice fresh ginger, minced
1/8 tsp. red pepper seed
Marinate flank steak in mixture of soy sauce, hoisin sauce, rice wine, cornstarch, and sugar for about 1 hour. Blanch asparagus or green beans until just tender, about 5 minutes. Heat 2 tablespoons oil and stir fry the asparagus or green beans for 2 minutes.
Remove from pan and add 2 tablespoons more oil. Add garlic, ginger, and pepper seeds and stir fry a minute or so. Add meat and cook for 3 minutes or until it is cooked on the outside and pink inside.
2 tbsp. light soy sauce
3 tbsp. hoisin sauce
1 tbsp. sake or rice wine
1 tbsp. cornstarch
1 tsp. sugar
1 1/2 lb. asparagus or green beans, 2 inches long
4 tbsp. peanut oil
1 clove garlic, minced
1 slice fresh ginger, minced
1/8 tsp. red pepper seed
Marinate flank steak in mixture of soy sauce, hoisin sauce, rice wine, cornstarch, and sugar for about 1 hour. Blanch asparagus or green beans until just tender, about 5 minutes. Heat 2 tablespoons oil and stir fry the asparagus or green beans for 2 minutes.
Remove from pan and add 2 tablespoons more oil. Add garlic, ginger, and pepper seeds and stir fry a minute or so. Add meat and cook for 3 minutes or until it is cooked on the outside and pink inside.