Beef Stir Fry

Beef marinade:

3/4 pound flank steak sliced thin

1/2 tsp soy sauce

1/2 tsp rice wine or rice wine vinegar

2 tsp canola oil

1/2 tsp cornstarch

1/4 tsp sugar

1/2 tsp kosher salt

For the sauce:

2 T water

1 tsp sesame oil

2 tsp oyster sauce

1 tsp soy sauce

1 tsp cornstarch

For the stir fry:

Rose Creek Farms Stir Fry Pack

2 Tsps canola oil

2 whole shallots sliced thinly

8 cloves of garlic chopped coarsely

Cooked white rice for serving

1. Combine beef and marinade ingredients. Mix well and let stand for 30 minutes

2. Combine sauce ingredients in a small bowl and set aside

 3. Add 1 T of oil to wok and heat over high until smoking. Add beef and spread into an even layer, cook until beef on one side without moving until browned (roughly 1 minute). Continue to cook, stirring for 2 minutes. Transfer to a bowl and wipe wok clean

 4. Add 1 T of oil to wok and heat until smoking. Add shallot and garlic, cook until softened (1 minute). Add stir fry pack, season with salt and cook until vegetables are tender.

 5. Return beef to wok, add sauce ingredients and cook, stirring, until sauce is thickened (about 1 minute). Transfer to bowl and serve over white rice immediately.