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A Beef Stir Fry

Here is a classic, fast and delicious stir fry and a great way to use leftovers.



1 large onion, sliced

1 green bell pepper, sliced


2 cups green cabbage, chopped

2 carrots, sliced


1 lb beef (I used left over prime rib roast), sliced

2 cloves garlic, minced

1/2-inch fresh ginger, minced


toasted sesame seeds for garnish


Sauce:

1/4 hoisin sauce

2 Tbsp soy sauce

2 Tbsp rice vinegar

2 Tbsp sherry

1 Tbsp sesame oil

1 tsp chili paste with garlic, or Sriracha hot sauce


Mix together the sauce ingredients in a small bowl.  Stir fry the onion and bell pepper with a dash of neutral oil (like canola) in a wok or a large skillet for about 5 minutes over very high heat. Stir often. 

Add the cabbage and the carrots and continue stir frying for about another five minutes.

Remove the veggies to a bowl and keep warm. Add the beef to the wok with a dash neutral oil and stir fry just to heat through. 

Add the garlic and the ginger and cook another 1-2 minutes.  Return the veggies to the wok with the beef.

Make a well in the middle of the wok ingredients and add the sauce.  Bring to a boil and then toss with all the beef and veggie mixture.


Tip onto a serving platter and garnish with sesame seeds.  Serve over rice.  Serves 4.

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