Rating: 5 stars
1117 Ratings
  • 5 star values: 1117
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Marcia Kiesel
January 2003

Gallery

Credit: © Chas Plummer. Food styling by Alison Attenborough.

Recipe Summary

active:
40 mins
total:
2 hrs 40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix the garlic, soy sauce, sherry, sugar, pepper and 1 teaspoon of the oil. Add the meat and coat well. Cover and let stand at room temperature for 2 hours or refrigerate overnight.

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  • In a small bowl, mix the stock, oyster sauce and cornstarch. In a large skillet, heat 1/2 tablespoon of the oil. Add half of the meat and cook over high heat until browned on 1 side, about 1 minute. Transfer to a plate. Repeat with 1/2 tablespoon of the oil and the remaining meat.

  • Add the onion and the remaining 1 teaspoon of oil to the skillet and cook over moderate heat, stirring until softened, about 3 minutes. Add the bell peppers and cook over moderately low heat, stirring, until crisp-tender, about 6 minutes. Stir the stock mixture, then pour it into the skillet and simmer over moderate heat, stirring, until it starts to thicken, about 2 minutes. Return the meat to the skillet and simmer until heated through. Remove from the heat. Stir in the chili-garlic paste, sesame oil and basil and serve

Notes

One Serving 271 calories, 11.5 gm total fat, 2.2 gm saturated fat, 11 gm carb.

Serve With

Steamed rice.

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