Shimmerin Angel

I made this stirfry tonight for dinner and it was great! It had an nice light taste for a dark coloured stirfry.

You don’t always need to use all the ingredients in a recipe. What’s great about them is that you can experiment.

Beef — 1lbs or 454g or amount you want

Oyster Sauce — 2 tbsp. or 30mL
Garlic Cloves — 2 or 1/2 tsp/2mL of powder

Green Pepper — 1
Red Pepper — 1
Yellow Pepper — 1
Onion, thinly sliced — 1
Celery Ribs — 2

Beef Broth — 1/2 cup or 125mL
Soy Sauce — 1tbsp or 15mL
Cornstarch — 2tsp or 10mL
Brown Sugar — 1tsp or 5mL
Dried Crushed Chilies — 1/4 tsp or 1mL

• Cut meat into thing strips
• Cut peppers into thin strips, onion into thin wedges and celery into small pieces
• Combine oyster sauce and garlic into a bowl. Add meat, stir, cover, and chill in fridge for 1 hour
• Stir the last 5 ingredients into a bowl, put aside.
• Heat fry pan/wok and add 1 tbps/15mL of oil. When heated, add meat and cook until desired doneness. Remove and put into a bowl off to the side.
• Add vegetables and stir-fry for about 3-5 minutes until vegetables are tender-crisp
• Put beef and sauce in and mix.
• Heat until boiling and let thicken.
• Stir before serving on rice, pasta or noodles **

*If you don’t have any of the vegetables listed here, use whatever you have on hand. I personally just buy the NoName oriental frozen veggie mix and use that all the time. It’s a good mix of vegetables!

**You should really make this first because rice, pasta or noodles (depends on type of noodle) take the longest.