Shaky Beef by Doublethegarlic

• 10 garlic cloves, minced
• 1 small onion, minced
• 2 tablespoons dark soy sauce
• 3 tablespoons palm sugar or 3 tablespoons brown sugar
• 1 tablespoon white wine vinegar
• 1 tablespoon fish sauce
• 1 teaspoon pepper
• 1 tablespoon peanut butter
• 3 tablespoons oil (I use olive, & usu. more than 3 T.)
• 500 g beef (cubed or sliced thin)
• 500 g vegetables (mange tout, leek, & baby corn are pictured)

1. Mix the first 8 ingredients with 1 T. oil in a large bowl or tupperware container.
2. Add the meat, cover, and marinate overnight in the refrigerator.
3. After marination, heat the remaining oil in a wok or frying pan and stir fry the beef and vegetables to your preferred done-ness.
4. (Cook's note: Since different veggies take different times to cook, I always stir-fry ea.
5. veg.
6. seperately and then remove it to a bowl while I cook the next veg, etc.
7. Esp.
8. with large quantities of veg, I think that this prevents the whole thing from becoming too soggy and losing that stir-fried quality.
9. I also use 1-2 T. oil per veg.
10. stir-fried, and more if the food is sticking or burning, or if the pan is smoking.
11. ).
12. Serve over rice.
13. (Basmati, of course!
14. ).

garlic, onion, soy sauce, palm sugar, white wine vinegar, fish sauce, pepper, peanut butter, oil, beef, vegetables

Taken from www.food.com/recipe/shaky-beef-by-doublethegarlic-273934 (may not work)