SERVES 4
SERVES 4
When Alan was growing up, his mother ran a boarding house, where she took care of a family of seven Chinese brothers. Alan’s “Chinese brother” Dick gave us this recipe. By the way, Alan was nine years old before he realized Santa was not necessarily Chinese.
¾ pound boneless sirloin, trimmed of fat and cut into ¼-inch strips
2 tablespoons finely chopped fresh ginger
2 garlic cloves, minced
½ cup beef broth
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 cups broccoli florets
1 yellow squash, sliced
1 red bell pepper, julienned
4 green onions, sliced on the diagonal
¼ teaspoon hot red pepper flakes
Marinate the beef strips for at least 1 hour in a mixture of the ginger, garlic, broth, soy sauce, and vegetable oil.
Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil and the broccoli. Cook the broccoli for about 5 minutes. Add the squash and stir-fry for an additional 2 to 3 minutes. Add the bell pepper and cook 1 to 2 more minutes. Remove the vegetables and set aside.
Add another tablespoon of vegetable oil, the beef strips, including the marinade, and cook over high heat for a minute or two, until just cooked through. Stir the vegetables back into the wok to reheat, adding the green onions and red pepper flakes. After about 1 minute, remove from the heat. Serve immediately.
For Level Two
Serve over brown rice.