Vietnamese Beef Stir-Fry With Lychees

• 1/3 lb beef
• 10 lychees
• 2 2/3 ounces pickled ginger, shoots sliced thinly
• 1 red chili, cut into pieces
• 1 green pepper, cut into pieces
• 2 green onions, sectioned
• 1 teaspoon minced garlic
• 1 teaspoon red wine (optional)
• 3 cups cooked jasmine rice or 3 cups basmati rice
• Marinade
• 3/4 tablespoon light soy sauce
• 1/3 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons oil
• 1 tablespoon water
• Thickening
• 1 dash of sesame oil and pepper
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 tablespoon tomato sauce
• 1/2 teaspoon cornstarch
• 3 tablespoons water

1. Skin and remove cores from lychees.
2. Slice beef thinly. Prepare marinade and marinate beef for half an hour.
3. Heat 1 tbsp oil in wok or skillet and cook beef, remove from skillet.
4. In same skillet, heat up 1 tbsp of oil. Stir-fry green pepper and red chili.
5. Pour in 1 tbsp of water. Fry until cooked. Drain through a colander.
6. In same skillet, heat up 2 tbsp of oil. Stir-fry beef thoroughly with garlic.
7. Sizzle 1 tsp of wine.
8. Mix well and add in pickled ginger shoots, green onions, pepper, chili and lychees. Stir-fry thoroughly.
9. Pour in thickening.
10. Serve over rice.

beef, lychees, ginger, red chili, green pepper, green onions, garlic, red wine, jasmine rice, marinade, light soy sauce, sugar, cornstarch, oil, water, thickening, sesame oil, sugar, salt, tomato sauce, cornstarch, water

Taken from www.food.com/recipe/vietnamese-beef-stir-fry-with-lychees-425433 (may not work)