300 g thinly sliced beef
2 cloves garlic, minced
1 red chili, sliced
1/2 carrot, shredded
2 slices ginger, shreeded
120 g garlic stems, cut into 4 cm (1.75 inches) pieces
1 green onion, shredded
Marinade:
2 tablespoons soy sauce
1 teaspoon cornstarch
1 tablespoon cooking wine
Seasonings:
1/4 cup chicken broth
2 teaspoons dark soy sauce
1/2 teaspoon black pepper
1 teaspoon sugar
2 teaspoons sesame seed oil
2 teaspoons sweet bean paste
Method:
- Combine beef and marinade ingredients in a bowl; stir to coat. Let stand 10 minutes. Combine seasoning ingredients in a bowl.
- Heat 2 tablespoons cooking oil in a wok over high heat. Add ginger, garlic, and red chili. Stir fry until fragrant. Add beef. Stir fry 1 to 2 minutes. Remove from wok and set aside.
- Heat 1 tablespoon cooking oil over high heat. Add carrot, garlic stems, and green onion. Stir fry for 1 minute. Add beef and seasonings, stir-fry 30 seconds and serve hot.
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