Recipe courtesy of Kerry Simon
Restaurants in Las Vegas and Atlantic City, N.J.
2 oz. bell peppers, thinly sliced
2 oz. snow peas, trimmed
2 oz. asparagus, cut in ½-in. pieces
1 oz. shitaki mushrooms, thinkly sliced
1 oz. red onion, thinly sliced
4 tbsp. cornstarch
4 oz. sliced New York strip steak (or beef-loin scrap)
salt and pepper to taste
Stir-fry vegetables; set aside.
Mix cornstarch with a couple pinches of salt and black pepper. Coat beef in the cornstarch mixture and stir-fry until caramelized.
Add sauce (recipe below) to hot pan to thicken.
Add vegetables. Sprinkle with sesame seeds. Serve with rice.
For the Sauce:
2 oz. orange juice
2 oz. soy sauce
1/8 tsp. micro-planed ginger
1/8 tsp. minced garlic
1 tsp. sesame oil
(for a richer tasting sauce, add 1 oz. Demi)
Combine all ingredients in a small bowl.