Post by wilderness on Oct 22, 2018 10:35:51 GMT -5
Beef or Pork Stir Fry-annrms
1 pound 93% lean ground beef or lean ground pork
1 tablespoon dark sesame oil
2 teaspoons cornstarch
2 teaspoons low sodium soy sauce
½ teaspoon brown sugar
¼ teaspoon black pepper (I add more.)
2 bunches scallions or 1 large Vidalia onion
1 bag fresh bean sprouts
1 large red pepper
2 tablespoons vegetable oil
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
¾ cup shredded carrot
1 teaspoon red pepper flakes or less, to taste
[This recipe cooks fast because of the high heat. You can lower the heat and cook the mixture longer until ingredients are crisp tender. I start out on high, but usually lower the heat to cook the vegetables.]
Mix the meat with the sesame oil, the cornstarch, 1 teaspoon soy sauce, the sugar and black pepper in glass bowl. Cover and refrigerate.
Cut red pepper into thin strips. Cut green onions into 2-inch pieces or onion into crescents
Heat wok or (frying pan) on high heat until 1 or 2 drops of water bubble and skitter when sprinkled into wok. Add 2 tablespoons oil; rotate wok to coat sides. Add beef, ginger, garlic and chow (cook) until beef is brown, about 3 minutes. Add pepper, carrot, bean sprouts and red pepper flakes, and chow for 1-2 minutes. Stir in green onions or onions; chow for an additional 1-2 minutes. This can be made in advance and stored in micro safe container and reheated in microwave. Serve over brown rice or multi-grain noodles. We like it over pan fried Chinese noodles (substitute thin spaghetti). {You can also sprinkle with a few crushed dry roasted peanuts or cashews.}
1 pound 93% lean ground beef or lean ground pork
1 tablespoon dark sesame oil
2 teaspoons cornstarch
2 teaspoons low sodium soy sauce
½ teaspoon brown sugar
¼ teaspoon black pepper (I add more.)
2 bunches scallions or 1 large Vidalia onion
1 bag fresh bean sprouts
1 large red pepper
2 tablespoons vegetable oil
1 teaspoon finely chopped ginger
1 teaspoon finely chopped garlic
¾ cup shredded carrot
1 teaspoon red pepper flakes or less, to taste
[This recipe cooks fast because of the high heat. You can lower the heat and cook the mixture longer until ingredients are crisp tender. I start out on high, but usually lower the heat to cook the vegetables.]
Mix the meat with the sesame oil, the cornstarch, 1 teaspoon soy sauce, the sugar and black pepper in glass bowl. Cover and refrigerate.
Cut red pepper into thin strips. Cut green onions into 2-inch pieces or onion into crescents
Heat wok or (frying pan) on high heat until 1 or 2 drops of water bubble and skitter when sprinkled into wok. Add 2 tablespoons oil; rotate wok to coat sides. Add beef, ginger, garlic and chow (cook) until beef is brown, about 3 minutes. Add pepper, carrot, bean sprouts and red pepper flakes, and chow for 1-2 minutes. Stir in green onions or onions; chow for an additional 1-2 minutes. This can be made in advance and stored in micro safe container and reheated in microwave. Serve over brown rice or multi-grain noodles. We like it over pan fried Chinese noodles (substitute thin spaghetti). {You can also sprinkle with a few crushed dry roasted peanuts or cashews.}
