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Ingredients
2 Tbsp Canola Oil
1 lb Rib eye Beef, sliced thin
1 tsp Cornstarch
2 Garlic cloves, minced
1 Onion, sliced
2 Cups Sugar Snap Peas
2 Tbsp Brown Sugar
2 tsp Soy Sauce
2 Tbsp Oyster Sauce
23 tsp Freshly Cracked Black Pepper
Instructions
1. Toss the sliced beef in a bowl with the cornstarch to coat. Heat the 1/2 tablespoon of oil in a wok
over medium high heat. Cook the beef in the oil in 2 batches for 23 minutes and set aside in a
bowl.
2. Add 1 tablespoon of oil to the wok and add the garlic and onions, cook for 2 minutes then add
the sugar snap peas. Cook for 23 minutes then set aside with the beef.
3. Add the brown sugar, soy sauce, oyster sauce and black pepper to the wok. Bring to a boil and
allow to reduce for 23 minutes. Add the beef and vegetables to the wok and toss in the sauce
and cook for another 23 minutes. Serve over rice. Enjoy!
http://flavorite.net/2015/07/10/blackpepperbeef/