ArcaMax

For the sauce:
1 Tbl of olive oil
3 cloves minced garlic (jar garlic will do)
1/4 tsp fresh grated ginger root (or paste); I use the squeeze bottle version.
1/2 C water
1/3 C hoisin sauce. I have also used mango chutney
1/3 C tamari (healthier than soy sauce- less salt) or use soy sauce
2 Tbl rice wine vinegar
1/4 tsp chili flakes. This amount will give it a zing. More makes it hotter but you can also keep out the chili flakes and people can add more to their dish at the table.

For the vegetables:
1/2 C sliced water chestnuts
1 C chopped bell peppers. You choose what color you want. I used red.
2 C of broccoli spears. I just use the tops of the broccoli for this dish. You could buy frozen and thaw them if you want.
3 green onions cut into 1-inch pieces. White and light green parts only. Make sure they are clean.

Instructions:

Toss the strips of beef in the corn starch in a zip lock bag and let them sit on the cutting board for 15 minutes.

Meanwhile, prepare the sauce. Heat the oil in a small sauce pan over medium heat. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining sauce ingredients in the pan and simmer for five minutes or until the sauce begins to reduce and thicken. Keep warm while preparing the rest of the ingredients.

In a large saute pan set over medium-high heat, add the two tablespoons of peanut oil. When the oil is hot, quickly stir-fry the beef in two to three batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.

Add the vegetables and sauté for two to three minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately. This does not need rice or noodles. It’s divine without.

Enjoy!
Cheers,
Zola