A classic chinese - american dish that we love as it is and goes great with some egg noodles!
250 Grams - Top Round Steak, Thinly Sliced
1⁄4 Teaspoon - Black Pepper Powder
1⁄4 Teaspoon - Salt
2 - Small Onions, Cut Into Wedges
1 - Celery Stick, Sliced
6 - Mushrooms, Mushrooms
1 - Tablespoon Soy Sauce
1 - Teaspoon Molasses
1 - Cup Beef Stock
3⁄4 Cup - French Beans, Cut Into 1 Inch Pieces
1 Tablespoon - Cornflour
1⁄4 - Cup Water
1. Marinate the sliced beef with salt and pepper for about 30 minutes. Heat oil in a non stick frying pan and fry the beef on high heat. Remove with slotted spoon onto a plate and keep aside.
2. In the same pan, saute the onion, slice celery and mushrooms for a minute, without losing the crispness. Add the soy sauce, molasses and stock and bring to a rapid boil until the stock has reduced to half. Finally add in the french beans and cook till al-dente.
3. Mix the cornflour and water and add to the pan, stirring constantly until thickened. Return the beef to the pan and stir well.