This post is another one of those, ‘I don’t want to forget this recipe’ entries. It’s so ONO (delicious in Hawaiian).
I found this recipe when I was searching the WWW for something different to make for dinner.
I clipped it from the Honolulu Star Bulletin, circa 2008.
I did put my own twist on it, you’ll find those differences
posted below in red ink.
It’s a different way to serve Beef Steak, whether it’s Flank, Tri Tip,
Sirloin or Skirt.
“Favorite Island Cookery Book IV” Honpa Hongwanji Hawaii Betsuin (1985)
1 pound tender beef, thinly sliced (I used 1/2lb. NY Strip, `cuz that what I had)
2 tablespoons vegetable oil (Peanut Oil)
2 onions, sliced 1/4-inch thick (I used about 1 C.)
+/- 1 C. Sweet Bell Pepper, sliced
1 teaspoon cornstarch
1 teaspoon water
+/- 1/2 C. Chicken Broth
1/4 cup soy sauce
2 to 3 teaspoons sugar (I used 3 tsp.)
1 teaspoon vinegar (I used a scant tsp. of Rice Vinegar)
1-inch piece ginger, grated (this sounds like alot, but it works)
1 clove garlic, grated or minced (I used approx 1 Tbsp. larger mince)
Combine seasoning ingredients. Add beef and marinate 20 minutes.
Heat oil in pan (Wok on med-high); add onions and peppers, cook until barely soft. Remove. (We like crisp-tender Veg)
Place beef in pan with seasoning. Stir-fry until cooked through (cooked to Mid-rare). Remove, leaving seasoning liquid in pan.
Combine cornstarch and water; stir until smooth. Add to seasoning liquid and simmer until thickened. If the Sauce is too thick for your liking, add in the Broth and stir again. I wanted some gravy for the Rice. Return beef, peppers and onions to pan. Serves 4. (2 hungry adults, it was half the meat called for).
Remember, a recipe is simply someone else’s idea,
take it and make it your own.