Ingredients
| 1/4 C | corn starch |
| 1 lb | beef, sliced thinly |
| 2 T | oil |
| 2 T | ginger, grated |
| 2 T | garlic, minced |
| 1/4 C | tamari |
| 1/4 C | water |
| 1/4 C | brown sugar |
| oil for frying | |
| 1/4 C | San-J Szechuan sauce |
| 1/4 C | water |
| 1 | carrot, peeled and sliced |
| 1-2 stalks | celery, sliced |
| 2-3 leaves | napa cabbage, chopped into 1″ squares |
| 1/2 | yellow onion, sliced |
| 1 bunch | green onions, chopped into 1″ long pieces |
| 1 T | salt |
| cornstarch |
Method
- Toss gently together to coat beef and cornstarch.
- Heat oil; add garlic and ginger and sauté until garlic is golden. Immediately add tamari, water, and brown sugar. Stir and bring to a brisk boil; reduce heat and simmer the brown sauce for a few minutes to thicken.
- In a wok, heat an inch of oil. Fry beef in small batches until crisp and browned on the edges; add to a bowl containing Szechuan sauce to marinate once cooked.
- Remove wok from heat and discard oil. Return the wok to heat and add 1/4 C of water to deglaze. Using a metal spoon, scrape up the fond from the bottom of the wok.
- Add vegetables to the wok and cook until carrots begin to soften, 5-7 minutes.
- Add back to the wok the beef, the Szechuan sauce marinade, and the brown sauce. Bring to a boil, then reduce heat to simmer. Add salt to taste. If the sauce needs additional thickening, use a few teaspoons of a cornstarch and water slurry.