How this recipe came to be...

There was a dark time in our history when civilization as we knew it was in jeopardy of being overrun by hoards of wild and crazy guys who didn't understand French cooking. The Great Dark Hoard descended upon us and left us panting for air, good scotch whiskey and boiled parsnips. What were we thinking? They left behind these really great Chinese based recipes and a whole new way of cooking called "in a skillet". Amazing stuff, really. Stir fry saved us from deep fat fried goose necks just when we most needed it. This recipe came to us from a displaced Khazar who stayed at the Inn and had to pay his bill by cooking for us. He had the recipe scratched into the underside of his saddle and used his shield to stir fry up the dish. He didn't use olive oil, but ….. you don't need that much information. Trust me.

Ingredients

The beef: - 2 pounds beef steak cut into thin strips

The marinade: In a bowl mix the following -

- 4 tbs honey
- 4 dashes of balsamic vinegar
- 2 heaping tbs brown sugar
- 1 tbs grated fresh ginger
- 1 large finely chopped garlic clove
- 4 heaping tbs strawberry preserves

more stuff for cooking time:

- olive oil
- 1 chopped green pepper
- 1 small chopped onion
- ½ cup chopped walnuts
- ¼ cup water
- 1 tbs corn starch
- salt
- pepper

What to do...

Cut up beef into small strips and add meat tenderizer marinade. Store this in refrigerator until natives are restless. When its dinner time put olive oil in a skillet and pour in the whole gloppin' mess. Add salt and pepper to taste and stir fry for 2 minutes then add chopped green peppers, chopped onions and chopped walnuts. After cooking for about one more minute add corn starch to water, stir and add to concoction. When the mess thickens serve it up immediately.

Special Serving Instructions...

Serve this over rice which you should cook up just before you start cooking the beef.