Ingredients Weight Measure
Vegetable oil, divided 3/8 cup
Beef flank steak, very thinly sliced 3 lbs.
Large green onions, sliced 9 ea.
Asparagus, or 1/2 lb. green beans, cut into 2" pieces 3 bunches
Green bell pepper, cut into strips 3 ea.
Carrots, julienned 3 cups
Fresh ginger, minced 3 Tbsp.
Garlic cloves, minced 3 ea.
Water 3/4 cup
Soy sauce 3 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 3 Tbsp.
Salt 1-1/2 tsp.
Hot cooked rice 1-1/2 qts.


  1. In 12" skillet over medium-high heat, in 3 Tbsp. hot oil, brown steak slices on all sides. With slotted spoon, remove meat to plate.
  2. In remaining 3 Tbsp. oil over medium heat, cook onions, asparagus, peppers, carrots, ginger and garlic for approximately 3 minutes. Add water, soy sauce, TABASCO® Green Jalapeño Pepper Sauce, salt and steak; heat to boiling. Reduce heat to low; simmer uncovered 3 minutes to blend flavors, stirring occasionally. Serve with rice.

Yield: 12 servings