World Kitchen Corningware Corelle Pyrex Revere Chicago Cutlery and more

Ingredients

3/4 lb beef (flank steak, sirloin, etc.), thinly sliced
3 tbsp soya sauce
1 tbsp rice wine
2 tbsp cornstarch
1 cup beef stock or chicken stock or water
1/3 cup ketchup
1/4 cup brown sugar
3 tbsp rice or white vinegar
1 tsp sesame oil
1/2 tsp hot chili paste
2 tbsp vegetable oil
1 tbsp chopped fresh ginger root
2 garlic cloves, chopped
3 green onions, chopped
3/4 lb green beans, cut in 2-inch lengths
1 red pepper, cut in strips

Directions

1. Combine beef with 1 tbsp soya sauce, wine and 1 tbsp cornstarch. Marinate 30 to 60 minutes.
2. Combine stock, ketchup, sugar, vinegar, 2 tbsp soya sauce, sesame oil, chili paste and 1 tbsp cornstarch and stir well. Reserve.
3. To cook, heat oil in nonstick wok. Add beef and stir-fry until pinkness just disappears. Remove from wok. Add ginger, garlic and onions. Stir-fry for 30 seconds. Add beans and pepper and cook for 3 minutes. Stir sauce. Add to wok and cook until mixture boils and thickens slightly, and vegetables are just tender.
4. Stir in beef and toss well to combine.

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