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.