Ingrediments:
Garlic
2-3 tbs Cooking Mirin (we use Shirakiku brand)
2 tbs level or 1 very heaping tbs Corn starch
6 tsp white sugar
1 can chicken broth
2 tbs Oyster sauce
2-3 tbs Catsup
1/2 lb. flank steak (or round steak)
1/2 reg. size onions
3-4 stalks Celery
green onions to taste
1 Bell Pepper 1, 2 or 3 kinds
2-3 small - mid size whole tomato
Wesson oil enough to cover the pan for frying the meat.
Directions:
Soak flank steak in shoyu, mirin & garlic & stir up in one bowl
take corn starch, sugar & chicken broth, shoyu, oyster sauce & catsup mixed together in another measuring cup (at this point you should have about 3/4cup of sauce)
(Now you have two measuring cups with ingrediments going)
(1) with the sauce
(2) with the meat soaking in the shoyu, mirin & garlic
Cut up celery, green onions,
bell pepper (I use green) Can add yellow &/or red bell pepper if you like cut in smaller strips
cut tomatoes into small wedges
Put oil in the stir fry pan and put on high heat and put in meat mix
Stir fry till meat is cooked
Add Celery chunks, onions, bell pepper,
Stir fry up and let flavors blend
Add tomatoes & green onions last
Then add sauce mix.
Cover and let flavors blend - the longer the better. Tastes best after 3-4 hours.
Serve over 2 scoops white rice
Best thing is after you cook it once or twice, you will find a flavor that you might add more or less of an ingrediment and then you will know the flavor that best suits you.
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