Ingredients
1 pound Meat
4 teaspoon Rice Flour
6 tablespoon Soy Sauce
4 teaspoon Sesame Oil
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless steel wok — no seasoning needed, dishwasher safe
Hand-hammered pow wok — traditional Cantonese round-bottom design
Heavy cast iron wok — retains heat for high-heat stir-frying
Portable electric wok — stir-fry anywhere, temperature control
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stainless steel wok — no seasoning needed, dishwasher safe
Hand-hammered pow wok — traditional Cantonese round-bottom design
Heavy cast iron wok — retains heat for high-heat stir-frying
Portable electric wok — stir-fry anywhere, temperature control
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THE REST: You can use any vegetable, this combination works nicely with beef. Prepare everything first because cooking only takes a few minutes. 3-4 carrots sliced in matchstick 1/2 pepper of any kind also thinly sliced optionally, about 1/4 cup of the thick brocolli stems, thinly sliced in matchstick (They have a great crunchy texture) 2-3 tablespoons minced ginger, way smaller than a pea 3-4 medium cloves of garlic minced, way smaller than a pea, 1-2 teaspoons 1/4 cup chicken broth, or a little less, (too much sauce dilutes the yummy flavors), mixed with 2 tablespoons additional soy sauce some hot pepper, maybe 1/8 teaspoon (I use dry habernero or cayenne or any hot pepper is ok) COOK: Saute meat in canola oil (or any non-flavored oil) over medium-high heat and when done, remove to a bowl, set aside add a tinch more oil and add ginger and saute over medium heat but do not brown When ginger done add red pepper (could be powered cayenne, just a dash,maybe 1/8th of a teaspoon, to add zest but not make it overbearingly hot) Lastly, add garlic and saute, do not burn Dump spice mixture over the meat in the bowl. Saute carrots, then add broccoli and lastly peppers. Don't overcook the veggies, should have a crunch. When veggies almost cooked, dump in the meat/spice mix and immediately add 1/4 cup chicken broth mixed with 2 more tablespoons of soy sauce. Cook everything together for 1-2 minutes at most, until piping hot. SERVE