Directions

1. In a bowl, mix oil, soy sauce, sugar, sea salt, cornstarch, and fresh ground pepper.
2. Add beef to mixture and marinate in refrigerator.

3. Heat Wok to 425°F and add peanut oil. Add onions and carrots and sauté.

4. Add mushrooms, sprouts, ginger, and cabbage, and stir-fry. Add sugar and sea salt.
5. Remove vegetables from Wok, set aside.

6. Add more oil to Wok and add garlic and sauté.

7. Add marinated beef and sauté for 4 minutes until cornstarch is no longer visible and beef is cooked.

8. Serve chop suey over cooked rice.