There is a place in town that serves up a wonderful prime rib dish and it is our favorite thing to order in town. But the cut they serve is so huge, there is no way we could eat it all. We look forward to serving up the leftovers in another day or two in this way. Enjoy!
1 pound of leftover Beef, preferably a tender cut (sliced thin)
1 cup Beef Stock
3 Tablespoons La Choy Soy Sauce
2 Tablespoons Molasses
1/4 teaspoons Black Pepper
5 Tablespoons Corn Starch
2 Tablespoons Olive Oil
1 medium Onion, Sliced
1 medium Red Bell Pepper (try a colorful one), sliced
3 cups Mung Bean Sprouts
1 tablespoon Ginger
Combine broth, soy, molasses and pepper. Transfer 3 tablespoons of the mixture into a separate dish. Stir in cornstarch until combined. Set Aside
Heat 1 tablespoon oil in a large skillet over medium heat. Add beef and cook, stirring frequently, until heated through, about 2 to 3 minutes. Transfer to a plate.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, pepper, sprouts and ginger. Cook 3 minutes. Pour in the broth mixture and bring to boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and beef (and any accumulated juice) and cook, stirring, until slightly thickened (about 1 minute).
Serve with rice.