Crispy Asian Beef

  • 3 T. bacon fat or other cooking fat of your choice
  • 1 lb. beef steak, chopped into strips or small pieces
  • 2 T. cornstarch
  • Pinch of salt and pepper
  • 1 yellow pepper, sliced into strips
  • 1 large onion, peeled and sliced into thin wedges
  • 1 small zucchini, cut into chunks
  • 2 cloves garlic, peeled and crushed
  • 2 tsp. finely grated fresh ginger
  • ⅔ c. teriyaki or other Asian inspired sauce (choose your favorite bottled variety or make your own)
  • 6 oz. grape tomatoes
  • Steamed rice

Heat the cooking fat in a wok or large frying pan. Pat the beef dry with some paper towels, then mix the cornstarch with the salt and pepper and toss the beef in the cornstarch until completely coated. When the cooking fat is hot, add the beef and fry until crispy. Try not to move the meat around too much as this reduces the crispiness you get. It generally takes about 9 or 10 minutes to crisp up the beef, with about 3 or 4 stirrings in that time.

After the beef has been removed from the pan there should still be a little cooking fat left. Turn the heat down a little and add the sliced pepper, onion, and zucchini. Fry for a minute or two (so they're hot but still crunchy), then add the garlic and ginger. Fry for an additional minute before adding the sauce of your choice and the grape tomatoes. Turn up the heat and bring to the boil, then add the beef back in. Give it a stir and heat through for 1 minute. Once it is bubbling and thick, serve the beef mixture with steamed rice.

  • Yields: 4-6 servings
  • Preparation Time: 25 minutes
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