2 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon minced gingerroot
1 teaspoon sesame oil
2 garlic cloves, minced
1⁄2 teaspoon pepper
1 lb grilling top sirloin steak
3 cups garlic scapes, 1 inch pieces
1 small hot red pepper
2 tablespoons vegetable oil
1⁄4 teaspoon salt
1⁄4 cup beef stock
Whisk first 6 ingredients together in a bowl.
Slice beef across the grain into thin strips, add to bowl& toss to coat; let stand for 15 minutes. (We purchased tin sliced short ribs at the Chinese grocery and they were perfect)
Cook garlic scapes in a pot of boiling salted water until tender-crisp, about 2 minutes; drain& refresh under cold water.
Drain again, pat dry& set aside.
Wearing rubber gloves, cut hot pepper in half lengthwise, deseed& finely slice.
Heat 1 tbsp of the oil in a wok or deep skillet over high heat.
Stir fry beef in batches, using remaining oil as necessary, until browned but still pink inside, about 2 minutes; transfer to a bowl. (The time on this instruction is not good. We used 15 seconds per side - remember, they are bewing added to another frying pan and over-cooking thin sliced beef is not good.)
Stir fry hot pepper& salt for 1 minute; return beef, any accumulated juices, scapes & stock to wok and stir fry until hot, about a minute.