Ingredients
3/4 + pound Round steak thinly sliced
1 Bell pepper (or 2)
1 Onion medium to large
2 cups Vegetables
1 tablespoon Corn starch
3 tablespoons Soy sauce
2 Serrano peppers small
3 cloves Garlic
2 Ginger inches
3 tablespoons Blood orange juice reduction
4 tablespoons Soy sauce
2 tablespoons Cream sherry
1 tablespoon Hoisin sauce
2 teaspoons Corn starch
1/2 bunch Cilantro chopped
1 tablespoon Sesame oil
Preparation
Prepare beef: thin slices in bowl with cornstarch & soy sauce. Set aside
Make sauce: put garlic cloves with peeled & roughly chopped ginger, deseeded pepper into baby ninja or blender. Add all other sauce ingredients and blend until mixed.
Prepare vegetables: cut up (brocolli, cauliflower, or green bean etc) into small pieces. If using broccoli stems you can peel them, and then slice. Roughly chop onion & bell pepper together.
Cooking: turn wok on high (or large 4 quart sauce pan). Once hot add 2 tablespoons peanut oil. Add beef with juices & cook for a couple minutes. Dump out into bowl with pan juices. Put new oil to pan & cook vegetables until crispy tender (not raw) then add to bowl with meat. Put in more oil & cook onions & bell pepper until done but not mushy. Turn heat down, add back meat, veggies & sauce. Should only take a minute to thicken sauce & glaze everything. Turn off. Wait 1-2 minutes then add chopped cilantro & a tablespoon of sesame oil
Serve over rice.
