¾ lb boneless tender beef
3 Tbsp cornstarch
4 Tbsp teriyaki sauce
1 Tbsp red wine vinegar
2 cloves garlic, minced
1 cup flat tonic water
1 tsp crushed red pepper flakes
2 Tbsp olive oil
1 cup slice carrots
2 medium onions, peeled, quartered & divided
2 medium green peppers, chunked
Cut beef into one inch bite size pieces. In medium bowl combine 2 Tbsp of the cornstarch, 1 Tbsp teriyaki sauce, red wine vinegar and garlic and mix well. Add beef and let stand for 30 minutes.
In large measuring cup combine tonic water, pepper flakes, 3 Tbsp teriyaki sauce and remaining cornstarch and mix well; set aside.
Heat 1 Tbsp olive oil in large wok over high heat. Add beef and stir fry one minute. Remove from pan, add remaining olive oil and stir fry carrots, onion and green pepper for 8 minutes. Pour in teriyaki sauce mixture and beef and cook stir until mixture boils and thickens. Serve immediately over rice.
© Crackerberries 2011
