This recipe is so easy to make and you would think you were eating at a chinese restraunt! I love to serve it with steamed white rice or rice noodles.

Ingredients

4 serv.

sirloin steaks or 1 lb flank steak, thinly sliced↗1 lb
egg white1 1
salt↗1⁄2 teaspoon
cornstarch↗2 teaspoons
oil1 cup
bamboo shoot, chopped1⁄2 cup
toasted sesame seeds↗1 teaspoon
green onion, green part only,sliced diagonally↗1 cup
carrot, sliced diagonally↗1 cup
sherry wine↗1 tablespoon
hoisin sauce2 tablespoons
dark soy sauce↗2 tablespoons
chicken stock↗2 tablespoons
sugar↗1⁄2 teaspoon
garlic, finely minced↗1 tablespoon
chili paste or crushed red pepper flakes (optional)↗

Step-by-step instructions

1
Combine beef, egg white, salt and 1 teaspoon cornstarch.
2
Mix well with hand.
3
Heat oil and fry beef for 30 seconds, drain.
4
Reheat 2 tablespoons of oil to 375 degrees in wok or large fry pan.
5
Stir-fry bamboo shoots, green onions, carrots and garlic for 1 minute.
6
Combine sherry, hoisin sauce, soy sauce, chicken stock, sugar, remaining 1 teaspoon cornstarch, garlic and chili paste to taste in bowl.
7
Add to vegetables.
8
Add sesame seeds, and bring to a boil.
9
Add beef.
10
Stir-fry quickly until heated through.

Source: food.com

Original recipe ↗

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