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A classic Chinese stir-fry, perfect for a post-Pesach change of pace. Don’t skimp on the sauces – they make for a delicious gravy for the rice.
1 pound (1/2 kilogram) rib steak, cut into strips
3 tablespoons Haddar Teriyaki Sauce, divided
1 level tablespoon Gefen Cornstarch
1/2 teaspoon ginger
1/2 teaspoon coarse black pepper
2–3 tablespoons oil
4 cloves garlic, thinly sliced
4 yellow, red, or orange peppers, cut in strips
3 tablespoons sweet chili sauce
1 tablespoon Glicks Soy Sauce
salt, to taste
5 tablespoons roasted peanuts, coarsely chopped, for garnish
3 cups basmati rice
6 cups boiling water
1 tablespoon chicken soup mix
salt, to taste
In a medium bowl, marinate the rib steak strips for one hour in one tablespoon teriyaki sauce. Add the cornstarch, ginger, and black pepper and mix well.
Meanwhile, soak the raw rice in cold water for half an hour. Drain. Bring six cups water to a boil in a pot. Add soup mix, salt, and drained rice. Stir once, cover, and cook on low flame for exactly 15 minutes. Turn off heat and leave covered for an additional 10 minutes.
Heat two to three tablespoons oil in a wok or large frying pan. Add marinated meat and garlic and stir-fry about five minutes. Add pepper strips, remaining two tablespoons teriyaki sauce, sweet chili sauce, and soy sauce.
Stir-fry another six minutes, or more if necessary. Add salt, taste, and adjust seasoning. Remove from heat. To serve, arrange on a bed of rice and sprinkle with peanuts.
Styling and Photography: Shoshi Sirkis
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