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Beef and Fish

Fish and Seafood

Beef and Fish
2 teaspoons rendered chicken fat
1 thin slice fresh ginger, minced
1 clove fresh garlic, minced
2 Tablespoons brown sugar
2 Tablespoons dark soy sauce
½ pound flank steak, sliced thinly, then cut into one-inch strips
½ pound thin slices of boneless and skinless fish fillets, cut into one-inch strips
3 Tablespoons cornstarch
½ cup vegetable oil
2 scallions, cut lengthwise in half, then into one-inch pieces

1. Heat wok, then add chicken fat, and stir-fry the ginger and garlic for half minute, then stir in the brown sugar and soy sauce.
2. Mix beef and fish strips with the cornstarch, then add to the wok and stir-fry until the meat is no longer ping and no longer than two minutes, then set aside in a strainer over a bowl.
3. Heat a clean wok, add the vegetable oil, then add the set aside the drained beef and fish, and stir in the soy sauce mixture and toss well before adding the scallion pieces, and stirring two or three times then transferring to a pre-heated bowl, and serve.

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