Ingredients
2cloveslarge garlic,minced
2tbsplow sodium soy sauce
2tbspdry sherry
1tspsugar
½tspfreshly ground pepper
1tbspvegetable oil,plus 2 tsp more
1lbbeef eye of round,halved lengthwise and sliced crosswise ⅛-inch thick
1cupchicken stock
2tbspoyster sauce
1tspcornstarch
1red onion,sliced ½-inch thick
2yellow bell peppers,cut into 2-inch squares
1red bell pepper,cut into 2-inch squares
1tspChinese chili garlic paste
½tspAsian sesame oil
¼cupbasil,coarsely chopped
Preparation
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.
In a small bowl, mix the stock, oyster sauce,e and cornstarch. In a large skillet, heat ½ tablespoon of the oil. Add ½ of the meat and cook over high heat for about 1 minute until browned on 1 side.
Transfer to a plate. Repeat with ½ tablespoon of the oil and the remaining meat.
Add the onion and the remaining oil to the skillet and cook over moderate heat, stirring for about 3 minutes until softened. 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, for about 2 minutes until it starts to thicken. 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. Enjoy!
