 | | Directions | | In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon sherry, garlic powder and 1 tablespoon cornstarch. Set aside. In a small saucepan, combine water, bouillon and minced ginger. Bring to a boil; simmer 10 minutes. Let cool. Add hoisin sauce, 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sherry, 1 1/2 tablespoons cornstarch and red pepper flakes. Set aside. Heat wok to 325°. Add oil and stir-fry the meat about 2 minutes. Add onion and garlic; continue to stir-fry about 2 minutes. Add celery and cook for 1 minute. Add sweet pepper, snow peas and mushrooms, if desired. Stir-fry 2 more minutes. If desired, add sprouts and cook 1 minute. Combine liquid mixtures and pour sauce over meat and veggies. Stir until thickened. Serve over hot cooked rice. |
|
|
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 1 pound round steak or flank steak, cut into strips |
| - | | 2 1/2 tablespoons soy sauce, divided |
| - | | 2 1/2 tablespoons dry sherry, divided |
| - | | 1/4 teaspoon garlic powder |
| - | | 2 1/2 tablespoons cornstarch, divided |
| - | | 3/4 cup water |
| - | | 2 teaspoons beef bouillon granules |
| - | | 1 1/2 teaspoons fresh ginger, minced |
| - | | 1 tablespoon hoisin sauce |
| - | | 1/4 teaspoon crushed red pepper flakes, optional |
| - | | 1 teaspoon vegetable oil |
| - | | 1 cup onion, diced |
| - | | 1 clove garlic, minced |
| - | | 1/2 cup celery, thinly sliced |
| - | | 1 cup red pepper, diced |
| - | | 1/2 pound snow peas |
| - | | 1 cup mushrooms, sliced (optional) |
| - | | 1/4 pound bean sprouts (optional) |
| - | | 2 1/2 cups hot cooked rice |
| |
| |
