The fresh vegetables should be the focus of this dish and the meat is only for flavoring. Use pre-cut stir-fry beef and bagged shredded carrots or even frozen vegetables if needed. Serve with rice or noodles. 

 

1 pound beef eye of round, cut into 1/4 inch wide strips

2 tablespoons chile-garlic oil

1 tablespoon loose green tea

6 small dried red chile pepper

1 large carrot, cut into 2-inch long matchstick size strips

2 small leeks, white aprt onyl, cut into 2-inch long matchstick size strips

2 small fresh green chile peppers, thinly sliced

1/2 cup ginger and garlic sauce

salt and black pepper to taste

1/2 cup chopped roasted peanuts 

 

Marinade:  

1 tablespoon soy sauce

2 teaspoons rice wine

1 tablespoon minced garlic

1 tablespoon minced ginger root

1 teaspoon cornstarch 

 

Make the marinade: mix all the marinade ingredients in a bowl. Add the beef and toss to coat. Cover and refrigerate for 30 minutes or longer.  Arrange the marinade and other ingredients in the cooking area. Heat the oil in a large nonstick wok or cooking pan over medium-high heat and swirl to coat pan.  Add the green tea and dried chili peppers and stir-fry until fragrant, about 30 seconds. Add the beef mixture and stir-fry until no pink remains, about 2 minutes.  Add the carrots, leeks, and chili peppers and stir-fry for 2 minutes. Stir in the ginger-garlic sauce, reduce the heat and cook for 2 minutes. Season with salt and pepper.  

 

Makes 4 servings.  

 

Source: Cooking with Green Tea