-
1
Mix together two tablespoons of soy sauce with 1 teaspoon of sugar in a medium bowl.
-
2
Add beef and marinate for one hour.
-
3
Mix two tablespoons of soy sauce and two tablespoons of sugar, chicken broth, pepper flakes, and cornstarch in a medium bowl and set aside.
-
4
Mince garlic, ginger and one teaspoons of vegetable oil in a small bowl and set aside.
-
5
Add one Tablespoon of oil to the pan and cook one half of the beef mixture.
-
6
Cook for about one minute without stirring the beef, then stir and cook until browned.
-
7
Remove beef to a medium bowl cook remaining beef in the same manner.
-
8
Add one tablespoon of oil to a 12 inch non-stick skillet and heat oil until light wisps of smoke appear.
-
9
Add mushrooms and cook until they begin to brown, about two minutes.
-
10
Add green beans and carrots and cook until spotty brown.
-
11
Add water to skillet and cover with lid.
-
12
Continue to cook about 2 minutes.
-
13
Remove lid.
-
14
Push vegetables to the sides of the skillet and add garlic-ginger mixture to the center of the pan.
-
15
Cook 15 to 20 seconds until fragrant and mix vegetables back into garlic-ginger.
-
16
Add cooked beef to the vegetable mixture and stir to combine.
-
17
Whisk soy sauce / chicken broth mixture and add to skillet.
-
18
Add green onions and stir to combine.
-
19
Serve over rice.
