Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Slice all the
Beef Chuck (2 lb)
into 1/8" slices. Make sure to cut across the grain.
Step 2
Combine
Soy Sauce (1/2 cup)
,
Fresh Ginger (1 Tbsp)
,
Garlic (2 cloves)
,
Fish Sauce (1 tsp)
in a bowl. Put in the meat and coat evenly. Let the beef sit there and marinade.
Step 3
Heat the
Olive Oil (1/2 cup)
in a large frying pan or a wok. Add the beef and toss over high heat until browned. Reduce the heat to a simmer, and cover, allowing beef to braise for thirty minutes or until tender.
Step 4
Remove lid, and turn heat to high and add in cubed
Celery (4 stalks)
,
Green Bell Peppers (1 cup)
,
Red Bell Peppers (1 cup)
,
Scallions (2 cups)
; Continue to cook for ten to twelve minutes until vegetables are semi-tender.
Step 5
Mix the
Corn Starch (1 1/2 Tbsp)
with
Water (1 3/4 cups)
to create a slurry and pour into pan, and stir as the mixture begins to thicken and turn into a gravy. Lower heat to low, cut the
Tomatoes (4)
into wedges. Stir around, letting the tomatoes get warm but not too soft.
Step 6
Remove from heat, serve over long grain rice and enjoy!
Rate & Review