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Jamaica's Best Hot Sizzling Beef

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 Tbsp VEGETABLE OIL

    2. 6 SCALLIONS -- SLICED THINLY ON THE DIAGONAL

    3. 1 Lb. RUMP OR FILLET STEAK CUT INTO THIN STRIPS ACROSS THE GRAIN

    4. 4 Tbsp BEEF STOCK OR WATER

    5. 2 Tbsp SHERRY VINEGAR

    6. 2 Tbsp JAMAICA BEST SCOTCH BONNET SAUCE

    7. 1 Tbsp JAMAICA BEST CAYENNE PEPPER SAUCE

    Instructions Jump to Ingredients ↑

    1. Preparation : 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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