1/2 lb. beef (Not sure what cut we used, but it was flat and very, very thin which I then cut into strips)
1/4 C. soy sauce
1 tbsp. hoison sauce
2 tsp. sugar1 tbsp. garlic, finely diced
1 tbsp. red pepper flakes1 tbsp. teriyaki sauce
Extra virgin olive oil
2 green onions, diced on the diagonal
1.) In a medium mixing bowl whisk together your soy sauce, hoison sauce, sugar, garlic, red pepper flakes, teriyaki sauce, and a few drizzles of extra virgin olive oil. Add your strips of beef and marinate for two to four hours.2.) In a large skillet heat over medium high heat. Add strips of beef along with any extra sauce left in the bowl. Cook until brown on both sides and then throw in green onions, toss around and then lower heat to low for five minutes ensuring that beef is cooked through. Serve over white rice.
*Whenever I cook white rice for dishes such as this one, I always add a teaspoon of red paper flakes to the water to boil. This addition gives the rice a nice little kick.
Veggie Egg Rolls~
1 C. cabbage, thinly sliced
6 egg roll wrappers
3.) Gently place each egg roll in your oil. Lightly brown each side...you may have to flip the egg roll to brown the opposite side. If your oil is warm enough this should take two to three minutes or so. Place on a paper towel to drain.
*Most packages containing the wrappers give you a set of instructions on how to fill and roll them. If not, place one corner near you and horizontally add your filling, roll upward once and then tuck in each side, continue to roll until you get a perfect shaped egg roll.