Yield: 6 Servings

Sue & Gambo

For the Beef:

• 8-12oz beef sirloin sliced thin
• ½tsp baking soda
• 4TBS water

Marinade:

• 1tsp salt
• 1pinch white pepper
• 1tsp sesame seed oil
• ½egg
• 1½TBS corn starch
• 1TBS oil
• 1TBS oil for stir frying

For Bean Sprouts:

• 1TBS oil
• ½tsp garlic
• 1TBS chopped ginger
• 1lb bean sprouts
• ¼red onion, julienned thin
• 1tsp salt
• white pepper AR
• ½tsp sugar
• 1tsp sesame oil
• 1TBS Shaoxing cooking wine
• 1TBS oyster sauce
• 1oz red bell pepper, thinly sliced

Tenderize Beef:

Mix baking soda and water well and pour over beef. Mix well. Let sit 30 minutes or refrigerate overnight.

Marinate Beef:

Add salt, white pepper and oil. Mix well.

Add egg white and mix well.

Add 1-2 TBS corn starch and mix well until evenly coated.

Add 1 TBS soybean oil and mix well.

Let sit 15 – 30 minutes.

Stir Fry Beef:

Heat 1 TBS oil in wok until hot and stir fry beef until browned on both sides. Remove to plate and set aside.

Stir Fry Bean Sprouts:

Heat 1 TBS oil in wok until hot and add ½ tsp garlic and 1 TBS chopped ginger. Stir for 30 seconds.

Add 1 lb bean sprouts and stir fry. Add additional oil if needed.

Add red onion and stir fry until bean sprouts are cooked through.

Add about 1 tsp of salt and a few shakes of white pepper. Stir-fry.

If sprouts exude too much juice thicken with slurry.

Add ½ tsp sugar and 1TBS sesame seed oil and 1 TBS Shaoxing cooking wine.

Add long strips of green onion and red bell pepper, 1 TBS oyster sauce.

Return beef to wok and mix in.

Serve.