Ingredients
1 pound Meat
4 teaspoon Rice Flour
6 tablespoon Soy Sauce
4 teaspoon Sesame Oil
Preparation
THE REST: You can use any vegetable, this combination works nicely with beef. Prepare everything first because cooking only takes a few minutes.
3-4 carrots sliced in matchstick
1/2 pepper of any kind also thinly sliced
optionally, about 1/4 cup of the thick brocolli stems, thinly sliced in matchstick (They have a great crunchy texture)
2-3 tablespoons minced ginger, way smaller than a pea
3-4 medium cloves of garlic minced, way smaller than a pea, 1-2 teaspoons
1/4 cup chicken broth, or a little less, (too much sauce dilutes the yummy flavors), mixed with 2 tablespoons additional soy sauce
some hot pepper, maybe 1/8 teaspoon (I use dry habernero or cayenne or any hot pepper is ok)
COOK:
Saute meat in canola oil (or any non-flavored oil) over medium-high heat and when done, remove to a bowl, set aside
add a tinch more oil and add ginger and saute over medium heat but do not brown
When ginger done add red pepper (could be powered cayenne, just a dash,maybe 1/8th of a teaspoon, to add zest but not make it overbearingly hot)
Lastly, add garlic and saute, do not burn
Dump spice mixture over the meat in the bowl.
Saute carrots, then add broccoli and lastly peppers. Don’t overcook the veggies, should have a crunch. When veggies almost cooked, dump in the meat/spice mix and immediately add 1/4 cup chicken broth mixed with 2 more tablespoons of soy sauce.
Cook everything together for 1-2 minutes at most, until piping hot.
SERVE
