Beef Chilli
Servings: 4
- 12 oz lean beef, prime grade
- 4 tbsp soy sauce
- 1 tbsp rice wine
- 3 tsp cornstarch
- 3 tbsp vegetable oil
- 1 large onion, sliced into thin strips
- 8 crimini mushrooms, sliced into thin strips
- 1/2 tsp black pepper
- 1.5 tsps brown sugar
- salt (optional)
- crushed red pepper flakes
Slice meat into thin slices with the grain. Cut each strip across the grain about 1″ long so you have small thin slices. Place in a bowl and add 1 tbsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
In a small bowl, mix 3 tbsp soy sauce, 3 tbsp water and 1 tsp cornstarch. Set aside.
Heat the wok on high heat. Swirl in 1 tbsp oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Carefully, stir meat. Transfer to a plate.
Add remaining 2 tsp of oil to wok, add onions and cook about 2 minutes, untill the onions are translucent and golden brown, but soft. Add mushrooms and cook for 2 mins. Return beef to the wok, add the sauce, brown sugar and red pepper flakes and stir fry about 30 seconds until slightly thickened.
Serve with brown rice.
