Cantonese Style Pepper Steak with Crunchy Vegetables & Organic Ginger

Cantonese Style
Pepper Steak with Crunchy Vegetables & Organic Ginger

INGREDIENTS:
STEAK:
VEGETABLES:
  • 3 tsp.Wakaya Perfection Organic Pink Fijian Ginger Powder
  • 2 tbsp. peanut oil
  • 1 medium onion (sliced thinly)
  • 1 ea. red and yellow pepper (sliced thinly)
  • 2 carrots (sliced thinly)
  • 2 tsp. garlic (minced)
  • 1 cup bamboo shoots
  • 1 cup baby corn
  • 1/4 cup straw mushrooms
  • 4 cups napa cabbage
SAUCE:
  • 1 tbsp. low sodium soy sauce
  • 1 tbsp. dry sherry
  • 1/2 tsp. roasted sesame oil
  • 3 tbsp. oyster sauce
  • 1/2 tsp. palm sugar

DIRECTIONS:

Steak:

  • Combine ginger, soy sauce, sherry, and sesame oil.
  • Cut meat into portion sizes and marinate for 20 minutes.
  • Grill to desired temperature. Let meat rest for 5 minutes.
    Vegetables:
    1. Heat a large pan or wok over high heat and add peanut oil.
    2. Add the onions and peppers, tossing vigorously for 5 minutes.
    3. Add carrots and ginger and cook until tender (about 5 more minutes).
    4. Add the rest of the ingredients in the vegetable section and toss.
    Finally, combine sauce ingredients and stir into the vegetable mixture. Spoon over beef.