ARCHIVED RECIPES See More Chef Larry Recipes CONTACT INFO E-Mail Chef Larry Your Comments, Questions

Ingredients

1 tsp. Vegetable oil
1 tsp. Sesame oil
2 Garlic cloves, minced
1/2 cup Onion, sliced
2 1/2 cups Vegetable mix: broccoli and cauliflower florets, carrot, zucchini and celery cut in to thin strips
1 cup Beef strips
Hot chili paste as needed
Sesame seeds to garnish
Scallions, minced to garnish
Steamed white rice for service

Glaze

1/2 cup Chicken stock, no salt
1/3 cup Soy sauce
2 tsp. Brown sugar
1/3 tsp. Fresh ginger, minced
1 Garlic clove, minced
2-3 Scallions, minced
2 tsp. Cornstarch mixed with 4 teaspoons water

Method
Prepare glaze by combining chicken stock, soy sauce, brown sugar, ginger, garlic and scallions in a saucepan. Bring to a boil. Reduce heat and simmer slowly adding cornstarch/water mixture. Simmer until glaze thickens. Remove from heat. Strain and reserve. Preheat a large wok or sauté pan. Combine vegetable and sesame oils.

Add oil blend to pan. Add garlic, ginger, onion and hot chili paste (to taste) and sauté over high heat for 30 seconds. Stir in beef strips and cook until browned. Add vegetable mix and cook for 2 minutes. Add glaze to coat beef and vegetable mixture.

Taste and adjust seasoning. Adding more hot chili paste if necessary. Portion onto warm serving platter or plates. Garnish with sesame seeds and scallions. Serve with steamed rice.

Makes 4 Servings

Learn how to prepare more recipes with Chef Larry on 10News Morning and Midday.