¾
pound beef steak (sirloin, rump or top loin)
2
tablespoons honey
2
tablespoons soy sauce
¼
teaspoon chili powder
1
cucumber
1 red
bell pepper
4
scallions
3
garlic cloves
2
tablespoons corn oil or peanut oil
Slice the beef into strips ¼ inch wide and 3 inches long,
trimming away all the fat. Put in a bowl and mix with honey, soy sauce and
chili powder. Set aside while preparing the vegetables.
 |
| Au revoir pour le moment, beefs. |
Peel the cucumber and slice lengthwise. Scrape out and
discard the seeds.
 |
| Scooooooop! (Drop the seeds like they're hot.) |
Cut into strips ¼ inch wide and 2 inches long.
 |
| Cuke strips. |
Wash the red
bell pepper and cut it in half. Remove and discard the stem and seeds. Then
slice the pepper into strips ¼ inch wide and 2 inches long. Wash the scallions.
Cut off the root tips and top 2 inches of the green ends and discard them. Cut
the remaining white and green parts into ½-inch pieces. Peel and finely chop
the garlic. Set the vegetables aside.
Heat 1 tablespoon of the oil in a wok or frying pan over
high heat. Remove the steak strips from the bowl, keeping any remaining liquid
(marinade) in the bowl, and add the steak to the wok. Stir-fry for 1 minute;
that is, stir continually with a large spoon or spatula so that the contents of
the wok cook quickly on all sides. When the meat is no longer pink, return it
to the bowl containing the marinade.
Wipe out the wok so that any remaining honey doesn’t burn.
Heat the remaining 1 tablespoon oil in the wok over high heat and stir-fry the
cucumber, red bell pepper, scallion and garlic for about 2 minutes, or until
the vegetables just begin to soften. They should stay fairly crisp. Quickly
return the steak and any remaining marinade to the wok and heat for 1 minute,
or just until the steak gets hot and the liquid boils.
 |
| All the things! |
Serve immediately.
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| Served up with a tasty store-bought steamed bun! |
My Rating: 5/5 "This is a win all over. The soy and honey together are great, the cucumber and pepper together are great, and the meat together with all of the above is just wonderful. The cookbook recommended avoiding round steak because it doesn't come out as juicy. I used round and it was still good, but it's probably even better if you take their advice!"
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