Thursday, July 14, 2011

Stir fry

The sauce:
4 cubes of chicken or beef bouillon
1 and 3/4 cups of water
1.25 tsp of ginger powder
1 T of garlic powder or 7 cloves of garlic minced
4 tsp of balsamic vinegar
2 tsp of brown sugar
pinch of black pepper
1/3 cup of white sugar
1 T of sesame oil
1/4 cup of canola oil
4 and 1/2 tsp of white vinegar
1/2 cup of pear juice
1/2 tsp of guar or xanthan gum
1 tsp salt

sliced carrots
sliced green peppers
chopped broccoli

4 pounds of beef roast trimmed of fat and thinly sliced

dissolve and mix sauce ingredients together until an emulsion is obtained between water and oil ingredients. lay meat in a glass pan and pour the sauce over it to marinate the meat from 1 to 24 hours. When desired marinating time has been reached, simmer the sauce and meat mixture on low for at least one hour. Steam vegetables and then add into the meat mixture before serving. Good over garlic infused basmati brown rice.

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