For the beef<\/strong><\/p>\n For the sauce: <\/strong><\/p>\n Place the beef strips<\/strong> into a bowl and add the soy sauce, corn starch<\/strong> and mix well. Leave to marinate for 30 minutes.<\/p>\n Mix the sauce<\/strong> ingredients in a separate bowl, set aside.<\/p>\n Heat a wok until very hot and add the cooking oil<\/strong> and hot chili sauce<\/strong> to the wok and mix.<\/p>\n Add the ginger, shallot<\/strong> and garlic<\/strong> and cook for 15 seconds.<\/p>\n Add the marinated beef<\/strong> and stir-fry for one minute, or until browned all over.<\/p>\n Add the onion<\/strong> and cook 2 minutes. Add the remaining veggies<\/strong> and cook for 2 minutes.<\/p>\n Add the sauce<\/strong> and cook until thickened.<\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Scott Nowell For the beef 2oz lean flank steak, cut into thin slices across grain 1TBS hot chili oil 1TBS cooking oil 1TBS ginger, minced 1TBS shallot, sliced 1TBS garlic, minced \u00bdtsp 5 spice powder \u00bdyellow onion, sliced \u00bdred bell pepper, sliced \u00bdgreen bell pepper, sliced 3dried shitake mushrooms, soaked in hot water 30 mins. For the sauce: \u00bccup stock 1TBS hoisin sauce 1tsp sesame oil 1TBS soy sauce 1TBS hot chili bean paste 1tsp corn starch…<\/p>\n\n
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