Marinating sauce
1 T. Corn starch
1 T. soy sauce
1 clove garlic, smashed or minced
3 slices ginger root (or to taste)
2 T. oil
Have ready:
2 t. hoisin sauce
2 c. deep fried rice sticks on a serving platter (this can be exchanged for 2 cups of rice or chow main noodles, if you prefer)
¼ lb. Chinese snow peas*, about the size of your little finger, break bigger ones in half
1 onion, sliced
Gravy
1 T. cornstarch
1 T. soy sauce
2 t. sugar
½ c. + 2 T. Chicken broth
Combine the ingredient for the marinating sauce in a large bowl, add meat, and stir to coat. This can be done just before you prepare dinner or up to two days in advance. Just properly store the meat in the coldest part of your refrigerator
Deep fry the rice sticks according to the package directions and keep warm in a 200 degree oven or start your rice or noodles
Combine the gravy ingredients and set aside.
Divide the beef in to two batches and stir fry first batch over high heat in 2 T. of oil. Beef should be brown on the outside, pink inside. Remove the first batch and repeat the process (only add more oil if you really need it – often you don’t). Remove second batch and keep warm
Sauté pea pods and onions medium high heat with 1 T. of oil for about 1 minute or to desired tenderness and then return meat to the wok.
Add hoisin sauce and stir to combine.
Add your mixed gravy ingredients (REMEMBER to stir this before adding, as the corn starch settles out). Cook until gravy has thickened, about 1 minute, then spread beef mixture over the warm rice sticks (rice or noodles).
*This works equally well with about any kind of vegetable