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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Intermediate / Preparation Time: 30-60 Minutes / Number of Servings: 4 |
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Directions: Sauce:
Combine sherry, soy sauce, 7/8 teaspoon ground ginger and 1/3 cup water. Set aside.
Stir-fry:
Preheat wok or large skillet over high heat; add oil. (Add more oil as necessary during cooking). Stir-fry garlic and 1/8 teaspoon ground ginger in hot oil for 1 minute. Add green peppers, red peppers and onions (from 7 oz grocery store stir-fry package is sufficient). Stir-fry for 3-4 minutes. Add drained carrots and beans. Stir-fry for 4-5 minutes or until crisp-tender. Remove vegetables from wok.
Add half of the beef to the hot wok. Add 1/2 tablespoon seasoned pepper, 1/4 tablespoon montreal steak seasoning, and 2 teaspoons sesame oil to beef. Stir-fry for 2-3 minutes or until done. Repeat with remaining beef. Return all beef to wok. Push from center of wok. Stir sauce; add to center of wok. Cook and stir until bubbly. Continue to cook and stir 2 minutes more. Stir in carrots, beans, peppers, onions, garlic/peppercorn mix, and white pepper. Reduce heat to medium. Cover, cook 2 minutes or until hot. If desired, serve with hot cooked white rice.
Comments: This is a modified version from the source. Some measurements are approximate due to making them up as I went | Ingredients:
2 Pound(s) minced garlic
1/8 Quart(s) Filippo Berio extra virgin olive oil
1 Teaspoon(s) ground ginger
2 1/3 green bell pepper
2 1/3 red bell pepper
1 1/2 Ounce(s) Kikkoman soy sauce
2 1/3 onion
1 seasoned pepper
1 beef strips
1 14 1/2 oz Del Monte fresh cut italian beans
1 14 1/2 oz Del Monte fresh cut sliced carrots
1/3 Holland House sherry cooking wine
4 Loriva toasted sesame oil
1/2 Grill Mates spicy montreal steak seasoning
1 california garlic, brazilian black peppercorn blend
1 muntok white pepper |
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