Jamaica's Best Hot Sizzling Beef |
Course : Beef
Serves: 1 |
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Ingredients:
2 tablespoons VEGETABLE OIL |
6 medium SCALLIONS SLICED THINLY ON THE DIAGONAL |
1 pound RUMP OR FILLET STEAK CUT INTO THIN STRIPS ACROSS THE GRAIN |
4 tablespoons BEEF STOCK OR WATER |
2 tablespoons SHERRY VINEGAR |
2 tablespoons JAMAICA BEST SCOTCH BONNET SAUCE |
1 tablespoons JAMAICA BEST CAYENNE PEPPER SAUCE |
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Preparation / Directions:
MARTNATE BEEF WTTH SCOTCH BONNET SAUCE. HEAT THE WOK OR SKILLET UNTIL HOT.
ADD OIL AND HEAT. ADD THE SCALLIONS AND STIR FRY. ADD THE BEEF STRIPS, INCREASE
THE HEAT TO HIGH, AND STIR FRY FOR ABOUT 3 MINS. THEN ADD STOCK OR WATER SHERRY
VINEAR BRING TO A SIZZLE. SERVE IMMEDIATELY ON A HOT STONEWARE PLATTER.
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Nutritional Information:
274 Calories (kcal); 27g Total Fat; (86% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 15mg Sodium |
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