When preparing a dish of this nature, it is recommended to have all of the ingredients chopped and ready ahead of time. The cooking happens very rapidly.
12 Ounces Of Boneless, Skinless Chicken Breast Cut Into About 1/2 Inch Wide Strips
8 Ounces Of Beef Tenderloin Cut Into About 1/2 Inch Wide Strips
A Tablespoon Of Sriracha Red Chili Sauce
1/2 Cup Of Soy Sauce
A Teaspoon Of Honey
A Teaspoon Of Oyster Sauce
1/4 Cup Of Hoisin Asian Barbecue Sauce
A Minced Garlic Clove
A Teaspoon Of Finely Chopped Fresh Ginger
1/4 Cup Of Chopped Scallion
A Tablespoon Of Chopped Celery
12 Ounces Of Broccoli Florets
A Red Bell Pepper Cut Into About 1/2 Inch Wide Julienne Strips
1/4 Teaspoon Of Sea Salt
A Cup Of Low Sodium Beef Stock
A Tablespoon Of Corn Starch
Two Tablespoons Of Canola Oil
A Teaspoon Of Sesame Oil
1/4 Cup Of Chopped Peanuts
Combine the Sriracha sauce, the soy sauce, the honey, the oyster sauce and the hoisin sauce in a bowl large enough to hold the chicken and the steak. Whisk well. Place the chicken and the steak in the bowl and mix well. Marinate the meat in the refrigerator for at least 30 minutes.
Heat a 12-14 inch non-stick skillet or wok on medium high heat for three minutes. Add the canola oil and the sesame oil. Saute the chicken and the beef for three minutes stirring constantly. Remove the meat and set it aside.
Add the garlic, the ginger, the celery, the scallion, the broccoli, the sea salt and the red bell pepper to the pan. Cook while stirring constantly for four minutes until the vegetables have softened. Add the meat back to the pan and stir well. Whisk together the beef stock and the corn starch. Add the corn starch/beef stock mixture to the pan. Continue to cook and stir thoroughly until the mixture thickens. Turn off the heat.
Add the crushed peanuts. Serve with cooked white rice.