Shangri-La Beef and Carrot Rice

Shangri-La Beef

INGREDIENTS

• 1 Tablespoon Regular Soy Sauce
• 1 Tablespoon Dark Soy Sauce
• 1 Tablespoon Chinese Rice Wine
• 1 Tablespoon Cornstarch
• 12 Ounces Beef Flank Steak, Thinly Sliced Across the Grain
  
• 2 Tablespoons Vegetable Oil
• 14 Dried Red Chiles
• 2 Tablespoons Garlic, Minced
• 4 Green Onions, Cut Into 2 Inch Pieces
• 1/4 Red Bell Pepper, Seeded and Cut Into Long, Narrow Strips
• 1 Tablespoon Chili Bean Paste
• 1 Tablespoon Hoisin
  

DIRECTIONS:

• Combine soy sauces, rice wine, and cornstarch in a medium bowl and mix well.
• Add beef and toss well, coating evenly, then let stand for 10 minutes.
• Heat oil over high heat in a wok, swirling to coat all sides.
• Add chiles and garlic and cook, stirring constantly, until fragrant, about 30 seconds.
• Add beef and stir fry until barely pink inside, about 3 to 4 minutes.
• Add green onions and bell pepper and cook until green onion wilts.
• Add chili bean paste and hoisin sauce and toss to coat evenly.
• Serve with Carrot Rice.

Carrot Rice

INGREDIENTS:

• 2 Cups Water
• 1 Cup Long Grain Rice
• 1/2 Cup Grated Carrot
• 1 Teaspoon Vegetable Oil
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Grated Ginger

DIRECTIONS:

• In a 2 quart pan, combine all ingredients and bring to a boil over high heat.
• Reduce heat to low, and simmer, uncovered, until "craters" form on rice surface, about 6 minutes.
• Cover and cook until all the liquid is absorbed, about 10 minutes.
• Fluff rice and serve with Shangri-La Beef

Who needs take out when you can make authentic Chinese at home? Don't worry if the stir fried beef looks too spicy. The simple and sweet rice side is sure to cool your palate.
Enjoy!

Both these recipes were written by Martin Yan