prepare in advance and keep warm

How to:

Mix together soy sauce, cayenne pepper, lime, garlic and ginger. Place meat in a bowl and add marinade mixture. Mix well. Let stand for about 30 minutes.

1. In a large skillet or wok placed over high heat, add olive oil.
2. When oil is hot (test by dropping one drop of water in pan), add meat with marinade. 
3. Stir continually until meat is done and becoming a little brown. *
4. Add onions and continue to stir until they are a bit transparent.
5. Add sprouts and stir continuously, flipping sprouts so that they heat evenly. The sprouts should only take a couple of minutes. They will continue to cook even after being removed from the fire due to the temperature of the meat. Don’t overcook them!
6. Serve immediately over rice.

*Note: If a gravy is desired--after meat is done, remove it to a bowl. Add a can of chicken broth to the same pan adding about 1 tbls of corn starch. Stir this mixture over medium heat until it begins to thicken. If more corn starch is needed, add a Tbls. to a small glass with a little water to form a thin paste. Stir in a small amount of this mixture at a time until the right consistency occurs.

In a separate pan, with a little oil, cook the onion as described above. Add sprouts and stir a couple of minutes. Then add meat, onions and sprouts to the gravy mixture and serve immediately over rice. The gravy may need a little salt and ground black pepper to taste.