- 4 ounces leftover steak sliced thinly
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 2 Tbsp brown sugar
- 1/2-1 cup water
- 2-3 tsp cornstarch
- 1 Tbsp oil (suitable for high heat)
- 1 Tbsp minced garlic
- 1 Tbsp minced ginger
- 2-3 minced chilies (more or fewer depending on how spicy)
- 1 small onion chopped
- 2 cups of vegetables (I used green beans and carrots)
- Sliced green onions (optional)
- Szechuan peppercorns, finely ground (optional)
- Mix together the sauces, sugar, water, and cornstarch (start with 1/2 cup of water).
- Mix in the steak and refrigerate for at least an hour or overnight. In a large wok or saute pan, heat the oil over medium-high heat until it starts to simmer. Add the garlic, ginger, and chilies stir-frying until fragrant. Then, add the onion and stir-fry until just translucent.
- Add the green beans and small slices of carrots. Stir-fry for about 1 minute and then dribble in about 1 tablespoon of water. Cover and let steam for a few minutes until you just start to smell the beans.
- They should be tender yet still crisp. Pour in the sauce and meat and stir to combine. Let cook until meat is heated through and the sauce is thickened (add the rest of the water if it's too thick or you want more sauce).
- Remove from heat (crack fresh Szechuan pepper over if you have it) and serve over rice garnished with green onions.
Source: Joybee, What's For Dinner
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