Yield: 2 Servings

Adapted from Sue & Gambo

Add a glop of steamed rice, maybe some pot stickers or an egg roll and enjoy.

Beef:

• ½lb sliced beef tenderloin

Marinade:

• 1pinch salt
• 1tsp sesame seed oil
• 1pinch white pepper
• ½egg white
• 1-3TBS corn starch

Sauce

• 1TBS oyster sauce
• hot pepper sauce to taste
• 1TBS hoisin sauce
• 1TBS vinegar
• 1TBS Shaoxing rice wine (or dry sherry)
• 1TBS sugar

Slurry

• 1TBS corn starch
• 2TBS water

Stir-Fry

• 1tsp ginger
• 1tsp garlic
• 1cup white onions, julienned
• 1cup green onion, chopped 2-inch pieces
• 1tsp dark soy sauce
• 1cup water

Marinate the beef:

In a bowl add sliced beef, salt, sesame seed oil, white pepper, egg white, 1½ TBS of corn starch, 1 TBS oil, and mix together well. Marinate for 5 to 15 minutes.

Premix the sauce:

To a small bowl, add oyster sauce, hot pepper sauce, hoisin sauce, vinegar, Shaoxing wine, and sugar. Mix well, set aside.

Make a slurry:

Whisk together 1 TBS of corn starch and 2 TBS of water in a bowl.

Stir-fry the beef:

Add 2 TBS of oil and the beef to your wok. Cook on high heat until the beef is done to medium. Set the beef aside to drain oil.

Stir-fry the vegetables:

In a wok add 2 TBS of oil, minced ginger, minced garlic, white onions, and stir-fry for several seconds.

Next add the beef, green onions, dark soy sauce and a cup of water or stock, bring to a boil.

Add the premix sauce and mix. To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional until it’s the desired thickness.

Serve.