beef serendipity

The sauce used for this recipe is a must-have for wok users, and can be used just as easily with chicken or seafood as it is with beef.

Makes 4 servings

2+1 Tbs Peanut oil
3/4 lb Round steak, thinly sliced
2 Cups Broccoli florets
1 Red pepper, cut into thin strips
14 oz Canned baby corn, drained
6 oz Canned button mushrooms, drained
1/2 Cup Green onions, sliced into 1/2-inch pieces
1 Cup Serendipity sauce
1/4 tsp Hot chili oil
Corn starch
Water

In a wok or large skillet, heat 2 Tbs peanut oil over high heat. Add the slice beef, half a time, and stir-fry for 4 minutes. Remove and repeat with other half of beef. Set aside.

Add remaining 1 Tbs peanut oil to the wok and heat on high. Combine all the vegetables-- except for the green onions-- in wok and stir-fry for 3 minutes.

Return the beef slices to the wok. Add in the green onion pieces, the Serendipity sauce and the hot chili oil. Stir until well mixed. Bring the liquid to a boil and cook for 3 minutes.

If you wish a thicker sauce, you can make a slurry of 1 tsp corn starch + 2 tsp water. Drizzle the slurry into the wok. Stir until the sauce has thickened.

Serve with steamed white rice.