Cornstarch & cold water mixed in equal parts to form a slurry (roughly 1 tbsp ea.)
1 cup water
1-1/2 teaspoons toasted sesame oil
2 tablespoons chili paste (Sambal Holec or similar hot sauce)
3/4 cup dark brown sugar
1 tablespoon fresh or dehydrated ginger
Main Ingredients
2 cups freeze-dried beef cubes
1/4 cups freeze-dried red bell pepper
1 cup reserved rehydrating liquid
2 tablespoons grape seed oil (or other oil with neutral flavor)
2 green onions, washed and cut into 1/2-inch batons
Small handful fresh cilantro, washed and chopped
Instructions
In a pot over medium heat, mix all sauce ingredients together.
In a large bowl put freeze-dried beef cubes and bell pepper. Pour boiling water over them, cover, and set them aside to rehydrate.
Cook green onions in oil in a wok over medium-high heat for 3-4 minutes.
Add meat mixture (reserve rehydrating liquid for now). Stir in 1/4 cup of barbecue sauce, followed by cilantro, and then rehydrating liquid from meat mixture. Stir well and turn off the heat.
Serve warm with sliced cucumbers, julienned carrots, lettuce, etc.
