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clove garlic ginger soy sauce egg white cornstarch flank steak vegetable oil onion green bell pepper chicken broth ketchup sugar tomatoes
Viewed: 28 - Published at: 9 years agoIngredients
- 1 x clove garlic, chopped
- 1 slc fresh ginger, chopped
- 1 1/2 Tbsp. soy sauce
- 1 x egg white
- 1 tsp cornstarch (plus 1 more tsp., if you like, for thickening)
- 1/2 lb flank steak, sliced thinly
- 1 Tbsp. vegetable oil
- 1 med onion, sliced lengthwise
- 1 x green bell pepper, seeded and sliced lengthwise
- 1/2 c. chicken broth
- 1/2 c. ketchup
- 2 Tbsp. granulated sugar
- 4 med tomatoes, sliced Stir-fried noodles (see note, optional)
Method
- In a glass dish, combine garlic, ginger, soy sauce, egg white and cornstarch.
- Add in beef and marinate for 5 min.
- Heat a wok or possibly skillet on high heat.
- Add in oil and stir-fry the meat till the redness is gone.
- Remove meat.
- To the wok or possibly skillet add in onion and green pepper; cover with the chicken broth.
- Cover and cook 2 to 3 min.
- Uncover and add in the ketchup, sugar and tomatoes.
- Thicken with another tsp.
- of cornstarch, dissolved in a few Tbsp.
- water, if you like.
- Cover and cook 1 minute.
- Serve over noodles.
- Note: Stir-fry fresh yakisoba-type noodles or possibly cook dry noodles according to package directions, then stir-fry.
