Stir-Fried Shredded Beef with Fish-Flavored Sauce
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
beef
|
|
| 4 | each |
water chestnuts
|
*
|
| 3 | cups |
vegetable oil
|
|
| 1 | tablespoon |
scallions, spring or green onions
minced |
|
| 1 | tablespoon |
ginger
minced |
|
| 1 | tablespoon |
garlic
minced |
|
| 1 | tablespoon |
chili nam yuey
|
* |
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | x |
cornstarch
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
sugar
|
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
vinegar
dark |
|
| 1 | x |
black pepper
|
*
|
| 1 | tablespoon |
cornstarch
mix with water to form a paste |
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
beef
|
|
| 4 | each |
water chestnuts
|
*
|
| 7.1E+2 | ml |
vegetable oil
|
|
| 15 | ml |
scallions, spring or green onions
minced |
|
| 15 | ml |
ginger
minced |
|
| 15 | ml |
garlic
minced |
|
| 15 | ml |
chili nam yuey
|
* |
| 15 | ml |
soy sauce, tamari
|
|
| 1 | x |
cornstarch
|
*
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
sugar
|
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 15 | ml |
vinegar
dark |
|
| 1 | x |
black pepper
|
*
|
| 15 | ml |
cornstarch
mix with water to form a paste |
|
| 5 | ml |
sesame oil
|
|
Directions
Rinse beef, shred it thinly.
Marinate with soy sauce and cornstarch for 10 minutes.
Rinse water chestnuts. Peel and dice.
Mix well with the salt, sugar, soy sauce, dark vinegar, pepper powder, and sesame oil.
Heat oil in a wok until hot.
Quickly stir-fry the beef shreds until the beef turns white.
Remove and drain.
Save some of the oil in the wok.
Stir fry spring onions, ginger and garlic for a few seconds.
Add the diced water chestnuts and Chili Nam Yuey.
Stir fry for a few seconds.
Add the shredded beef. Mix well.
Pour in the seasoning.
Stir until pasty. Remove and serve.
