white pepper 1/4 cup carrots, shredded 1/4 cup mushrooms, fresh, sliced 1 teaspoon soy sauce 1/2 teaspoon sugar 1/8 teaspoon red chili flakes 1 teaspoon lemon, zest, finely minced 1
salt 1 each water chestnuts, small can, sliced 1/2 cup snow peas
Directions: Heat a wok or skillet. Add 1 tb vegetable oil. Add thinly sliced beef and sautee until half cooked. Combine soy, hoisin, garlic, sugar, chili, lemon and cornstarch into sauce and add to beef. When glazey, about 1 minute, add salt & white pepper to taste and stir in vegetables. Stir-fry until mushrooms and snow peas are cooked but still crunchy. Serve immediately with plain rice.