¼ cup soy sauce 1/8 cup Worcestershire sauce 1 Tablespoon freshly grated ginger 4 garlic cloves, minced 1# beef top sirloin steaks (I sometimes use tenderloin), cut in ½ inch pieces 2 Tablespoons olive oil, divided 1 cup carrots, julienned 3 green onion, cut in ½” pieces 2 cups beef broth 2 Tablespoons cornstarch 1 teaspoon fresh ginger 1 cup, snow peas or pea pods
1. Place the first 4 ingredients in a zip style bag and add meat. Marinate in the refrigerator for 3-8 hours. The longer the better.
2. 20-30 minutes before serving, heat 1 Tablespoon of olive oil in a medium size saucepan. Sauté the carrots and green onion until crisp tender, 3-4 minutes. Meanwhile mix the beef broth, cornstarch and ginger together in a medium bowl. Add broth mixture to sautéed carrots and stir until thickened. Remove from heat.
3. In a large skillet, heat the remaining Tablespoon of olive oil. When very hot, add ½ of the beef and brown on all sides (let it stick a little for flavor). When browned, add the beef to the thickened broth and repeat with the remaining portion of beef. Combine beef and broth together and heat on medium heat. Add snow peas and cook for 1 minute. Serve over rice.
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