madbaker | "Garlic is as good as ten mothers." -Telugu proverb

This week's Resolution Recipe: Onion Beef.

1 lb flank steak, cut across the grain into thin slices
Marinade:
3 Tbsp soy sauce
3 Tbsp sherry
1 tsp grated fresh ginger
1 tsp sugar
1 Tbsp sesame oil
1 tsp red chili/garlic paste and 1 tsp black bean sauce
barbecue sauce, bottled (I used a couple Tbsp leftover from this recipe)
(I added: several cloves garlic)

Cooking
3 Tbsp peanut oil
2 garlic cloves, crushed (Ha! I used... more.)
1 carrot, julienned
1 onion, chopped
2 bunches green onions, cut lengthwise and then into 1" pieces

Mix the marinade, add the meat and marinade 1 hour.
Heat a wok and add the oil and garlic. Toss for a few seconds and add carrot and onion, stir-frying until tender. Add the beef, drained from its marinade. Toss for a few moments over very high heat until tender. Add the green onions and remaining marinade, and season with a bit of pepper.

What worked: This was a good, albeit fairly standard, stir-fry of meat in brown sauce. It went well over brown rice.

What didn't: I should have cut the meat along two dimensions to get thin strips that could be eaten in one bite.

Will I make it again? I might. This isn't that different from normal stir-fry though, and we don't usually buy or make barbecue sauce. I'm assuming the book meant a tomato-based sauce, which strikes me as a little weird. The balsamic/brown sugar leftover worked well in this but it was similar notes to the brown sauce.