Ingredients:
4 oz. beef flank steak or skirt steak, cut into thin strips
2 teaspoons water
3/4 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/2 teaspoon granulated sugar
1/2 teaspoon cornstarch
1/2 teaspoon MAGGI Seasoning Sauce
1/2 teaspoon ginger juice, or peeled, finely chopped fresh ginger
1/2 teaspoon cooking sherry or rice wine
1/2 teaspoon sesame oil
2 tablespoons water
1/2 teaspoon cornstarch
1/2 teaspoon MAGGI Instant Chicken Flavor Bouillon
1/2 teaspoon MAGGI Seasoning Sauce
1/2 teaspoon sesame oil
1/8 teaspoon ground white pepper
1 clove garlic, finely chopped
3/4 cup chopped celery
3/4 cup chopped red bell pepper or carrot
1/2 cup macadamia nuts
1 cup vegetable oil
4 oz. medium shrimp, peeled and deveined
Directions:
COMBINE beef, 2 teaspoons water, 3/4 teaspoon bouillon, sugar, 1/2 teaspoon cornstarch, 1/2 teaspoon seasoning sauce, ginger juice, sherry and 1/2 teaspoon sesame oil in medium bowl. Marinate for 30 minutes.
COMBINE 2 tablespoons water, 1/2 teaspoon cornstarch, 1/2 teaspoon bouillon, 1/2 teaspoon seasoning sauce, 1/2 teaspoon sesame oil and white pepper in small bowl; set aside.
HEAT vegetable oil in wok over medium-high heat. Deep fry shrimp and beef for 2 to 3 minutes or until cooked through; remove shrimp and beef. Drain oil. Discard marinade.
ADD garlic to wok. Cook, stirring constantly, for 30 seconds or until garlic is fragrant. Stir in celery and bell pepper. Cook, stirring constantly, for 3 to 4 minutes or until vegetables are crisp-tender. Stir in sauce, beef and shrimp; cook for 1 to 2 minutes or until sauce is thickened. Sprinkle with nuts to serve.
Estimated Times:
Prep Time:
15 minutes
Cooking Time:
10 minutes
Cooling Time: 30 minutes
Servings: 2
In this recipe:
