Ingredients:
Beef and Marinade:
3/4 tsp coriander
1/8 tsp ground white pepper
1 tsp light brown sugar
1 lb flank steak, 1/4 inch strips
Stir-Fry:
2 tbsp fish sauce
2 tbsp rice wine vinegar
2 tbsp water
1 tbsp light brown sugar
1 tbsp chili-garlic paste
3 garlic cloves, pressed
1 tbsp chili-garlic sauce
1 cup thin sliced carrots
1 cup frozen edemame
Combine marinade in bowl. Add beef and stir to coat. Marinate at least 15 minutes.
In a small bowl mix together fish sauce through chili-garlic paste, and stir until sugar dissolves. Heat oil in pan and gook garlic 30 seconds. Add carrots, edemame, and chili-garlic sauce to pan. Cook until almost done. Clear a space in the middle of the pan and brown beef. Add fish sauce mixture, increase heat to high, and cook 30 seconds.
Serve with brown rice.
This recipe is based on a Cook's Illustrated recipe.
