1. Remove all the fat from the beef and partially freeze beef for ease in slicing. 2. Cut it across the grain into thin 1½ inch slices. 3. Place the beef slices in a container with a tight fitting lid and add the marinade in the following steps. 4. First add the meat tenderizer by sprinkling it sparsely so that it hits each piece of meat. 5. Next add the soy and stir. 6. Then sprinkle on the cornstarch coating each piece. 7. Finally add the oil and stir to coat all of the meat. 8. Let the meat marinate at room temperature for 30 minutes. 9. While the meat marinates, chop the Thai chilies into tiny pieces, set them aside. 10. Once the meat has marinated, velvet it by bringing a pot of water with the salt and just 1 tablespoon of the peanut oil to boil. 11. Add the meat and let it cook for 1 minute, remove it with a slotted spoon and set it aside. 12. Heat the remaining tablespoon of peanut oil on high in a non stick pot or wok. 13. Add the chilies and garlic and stir fry them for 1 minute. 14. Add the beef, ginger, vinegar, soy sauce and sugar and stir fry everything for 1 more minute then remove the wok from the heat. 15. Serve with steamed vegetables and rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
