Ingredients
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3
-
2
-
1/4 - 1/2
-
1 1/2
-
1 1/2
-
1 1/2
-
1/2
-
1/3
-
1/4
-
1/4
-
-
-
-
-
Directions
Spicy Shanghai Beef, An Asian inspired creation! 🙂 Its really good and the heat can be adjusted based on how much red pepper you use., delicious!, We really enjoyed this one. used angel hair pasta (only about 4-5 ounces), and it went very well. Instead of gingerroot, I cheated and used bottled ginger & garlic marinade, then added more garlic. Thank’s so much for sharing this quick/easy/tasty recipe!
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Steps
|
1
Done
|
Heat Wok to 375f and Then Add Oil (always Heat Wok First). |
|
2
Done
|
Stir-Fry Garlic, Ginger, Red Pepper, and Onion Until Soft and Translucent. |
|
3
Done
|
Add Beef and Stir-Fry Until Beef Is Light Brown and Lightly Springy to Touch (do not Drain Fat from Beef). |
|
4
Done
|
in Bowl Combine 1/4 Cup Chicken Broth, Hoisin Sauce, Beef Broth and Soy Sauce. |
|
5
Done
|
Stir Broth Mixture Into Beef/Onion Mixture. |
|
6
Done
|
Cover and Reduce Heat. |
|
7
Done
|
Simmer For 10-15 Minutes. |
|
8
Done
|
Dissolve Cornstarch in Remaining 1/4 Cup of Chicken Broth. |
|
9
Done
|
Stir Cornstarch Mixture Into Wok. |
|
10
Done
|
Cook Until Sauce Thickens. |
