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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.
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