| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Seafood |
Chinese |
Chinese, Beef |
2 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
|
Garlic clove, minced |
| 10 |
oz |
Top sirloin steak, cut into 1/4×1-inch strips |
| 1/2 |
c |
Fresh ginger, peeled and very thinly sliced |
| 1 |
tb |
Fish sauce (nam pla) |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Oyster sauce |
| 1 1/2 |
ts |
Brown sugar, firmly packed |
| 1 3/4 |
c |
Green bell pepper, thinly sliced |
| 1 |
c |
Onion, thinly sliced |
| 1 1/2 |
c |
Freshly-cooked rice |
INSTRUCTIONS
Heat oil in wok or large skillet over medium-high heat. Add garlic;
stir-fry until browned, 20 to 30 seconds. Add beef and stir-fry until
browned. Add ginger, fish sauce, and soy sauce; stir-fry for 1 minute. Mix
in oyster sauce and sugar. Add bell pepper and onion. Cover, remove from
heat and let stand for 2 minutes. Serve hot over freshly-cooked rice.
Bon Appetit's LIGHT AND EASY SPECIAL EDITION
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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