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Shared by Dr. Terri Lewinson - Andrew Young School of Policy Studies (who prefers this recipe without pickles)
Ingredients
  • 1 tablespoon vegetable oil
  • 3 pounds trimmed beef chuck, cut into 3-inch pieces
  • Salt and freshly ground pepper
  • ¼ cup soy sauce
  • ¼ cup sugar
  • ¼ cup dry white wine
  • 1 quart beef stock or low-sodium broth
  • 2 medium red onions, quartered through the core
  • 6 large garlic cloves, coarsely chopped
  • 2 large jalapeños-halved, seeded and sliced ½ inch thick
  • 2 cups mung bean sprouts
  • 1 tablespoon cornstarch
  • 4 cups coarsely chopped Napa cabbage
  • ½ cup thinly sliced sour pickles
  • Steamed short grain rice, toasted sesame oil and 3 thinly sliced scallions, for serving
Steps
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