Cookbook:Beef Stir-Fry

Ingredients

 * ½ a steak (6–8 oz / 170–225 g) beef ribeye, sliced thinly across the grain on a bias
 * Salt
 * Freshly-ground black pepper
 * 2 tbsp soy sauce
 * 1 ½ Thai bird chilis, finely minced
 * 1 tbsp minced garlic
 * ½ large onion, finely diced
 * Peanut (groundnut) oil
 * ½ large carrot, peeled and julienned
 * ¼ cup scallions, julienned
 * 2 tbsp honey
 * 1 tbsp rice wine vinegar
 * 1 tbsp toasted sesame seeds

Procedure

 * 1) Lightly oil the bottom of a wok or large skillet that has been preheated over medium high heat. Add onion and garlic and cook, stirring, until garlic is golden. Remove and keep warm.
 * 2) Sprinkle beef liberally with salt and freshly ground black pepper. Add 4 beef slices to the wok, and stir-fry until well-browned and no longer pink outside. Remove beef, and repeat until all beef has been browned.
 * 3) Add chiles, carrots, soy sauce, honey, vinegar, and scallions to wok, and stir-fry until vegetables are lightly browned around the edges.
 * 4) Add the cooked onion, garlic, and beef to wok, and toss until heated through. Sprinkle with sesame seeds before serving.