In a shallow bowl mix red pepper flakes, black pepper and 3 TBSPs of the soy sauce.
Place beef in soy sauce mixture and turn to coat, cover bowl and refrigerate for at least 1 hour.
In another bowl mix the other 3 TBSP of soy sauce with the cornstarch, chili garlic sauce, and beef broth.
Heat the oil in a wok over med-high heat then add the marinated beef. Cook beef, stirring occasionally, for about 5 minutes. Transfer beef to a plate and set aside.
Add the peppers to the wok and cook for about 2 minutes, stirring occasionally.
Add the sliced mushrooms in with the peppers and cook, stirring occasionally, for about 4 minutes, or until mushrooms are lightly browned.
Add the beef back into the wok. Stir the soy sauce mixture and pour into the wok. Cook for about 3 minutes or until the sauce thickens.
Stir in the green onions and serve over cooked rice.
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