Beef - Strips [SF] 'Spicy Vietnamese

By Kwasome

Ingredients

• 2 lbs lean beef (flank steak, top round or beef ternderloin), trimmed & cut into strips
• 1 oz. Vietnamese chili paste
• 1 Tbsp. ginger, peeled & thinly sliced
• 1 Tbsp. garlic, peeled & minced
• 1 Tbsp. onion, peeled & minced
• 2 heads bok choy; cleaned, cored & sliced
• 1 red bell pepper, seeded & thinly sliced
• 1 sm. Japanese eggplant, thinly sliced
• 2 oz. soy sauce
• 2 oz. H2O
• 1 Tbsp. cilantro, chopped
• 1 Tbsp. sesame seeds
• Steamed brown rice

Preparation

Step 1

1.) Roll beef in chili paste until evenly distributed.
2.) Heat Lrg. non-stick saute' pan or wok until white hot. Add beef & stir vigorously.
3.) Shake pan until beef is cooked to just under desired temp. Remove beef & set aside.
4.) Keeping the pan white hot, add ginger, garlic, onion, bok choy, peppers, & eggplant. Shake & stir vigorously.
5.) When 1/2 way cooked, add soy & H2O. Continue to cook until vegetables are fully cooked and most of the liquid has been asorbed.
6.) Add beef & stir.
7.) Spoon steamed rice in the center of a plate & top with beef, cilantro & sesame seeds.