Recipe Rescue: Goes To Asia With Beef And Vegetables!

I love Asian food! Some of my favorite times with friends and family is when we have Asian food because it inspires conversations as we all order something different when we're out and enjoy it family style. Occasionally I bring the Asian tastes to my own kitchen. I typically experiment and throw a bit of this with a bit of that and don't usually have all the "fancy" Asian cuisine ingredients lying around, but we make due and enjoy. So come with me on a slow boat to 'China' and let's see what we come up with.

1 Lb flank or skirt steak, sliced thinly
1 bunch green onions
1 cup nappa cabbage, chopped
1 cup broccoli florets
1/2 shredded carrots
1 can water chestnuts
3 stalks of celery, sliced
vegetable oil
1/2 cup flour
soy sauce
teriyaki sauce
a splash of vinegar (red wine, rice wine or
whatever you have)
a sprinkle of brown sugar
14 oz beef broth
1 Tbsp minced garlic

Putting It All Together:

slice raw steak and put in baggie
with two splashes of soy sauce, one
splash of teriayki sauce, half a splash
of vinegar with a half of a tsp of brown
sugar and two green onions chopped for
10-20 minutes.

-while cooking vegetables remove
meat from marinade and sprinkle
with flour and toss with your
hands-

heat a large skillet or wok
and add a swirl of oil, within
30 seconds add the broccoli, cook
for about 3 minutes then add the
celery and carrots, cook for another
3 minutes then add the cabbage and
chestnuts, let the veggies cook for
another 3-5 minutes and with about 1
minute left add the green onions,
reserving 1 Tbsp for garnish. Now remove
the vegetables and set aside.

swirl a bit more oil in the pan and
add the meat one handful at a time,
adding too much too quickly will
lower the temp of the pan and your meat
won't brown and carmelize. if need be, cook
the meat in batches.

remove meat from skillet and add beef broth,
garlic, (optional white onion chopped roughly),
1/2 cup soy sauce, 1/4 cup teriyaki, 1 tbsp
brown sugar and 2 Tbsp vinegar. bring to a
boil, let boil one minute then reduce heat
and let simmer for about 10 minutes or until
the sauce begins to thicken. Add vegetables and
meat back into the skillet, simmer 2-5 minutes
and serve with rice. don't forget to garnish
with the green onion you set aside earlier.