A last minute “clean out the fridge” type of dish. You can use any of your favorite vegetables in this local favorite.
1 ½ lbs. beef sirloin, thinly sliced
2 TB + 1 TB vegetable oil
2 medium onions, 1/4-inch slices
1 medium green bell pepper, ¼-inch slices
1 large tomato, wedges
1 small carrot, peeled, thinly sliced
1 tsp. cornstarch mixed with 2 tsp. water
Freshly ground black pepper
1/4 c. Aloha shoyu
2 tsp. sugar
1 tsp. rice wine vinegar
1-inch piece ginger, grated
1 clove garlic, grated
In a mixing bowl ;combine marinade ingredients. Add beef; marinate 30 minutes. In a large skillet over medium heat; sauté beef in 2 TB oil until cooked through. Remove from skillet, set aside. Add additional TB oil into skillet. Saute onions, bell pepper and carrot until crisp tender. Return beef to skillet along with marinade and tomatoes. Toss to heat through. Stir in cornstarch slurry until smooth and thickened. Serves 4.
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