8 oz round, flank, or shell sirloin beef, sliced thin
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
1tsp vegetable oil
Mix well and set aside.
1 large onion cut in thick julienne fashion
6 cloves garlic (2 T minced)
1 LB string beans, washed, trimmed, cut in half
8 oz mushrooms, sliced
1 T fish sauce
1 T light soy sauce
1 T oyster sauce
1 tsp. sugar
1 C broth or water
In a smoking hot wok, add 2 T oil, then beef. Saut for 1 – 2 minutes. Remove beef from wok. With 1 T oil, saut onion 1 minute. Add garlic and cook one more minute. Toss in vegetables. Keep stirring. Pour in sauce. Mix well, then cover wok. Cook for 8 minutes, uncover. Add beef. Cook until heated through, 1 – 2 minutes.
Like all fast cooking dishes, this is best served right away.
Tip: When putting beef back in the wok, don’t put the cover back on. The string beans will lose their color.