Optional garnishes at the end:
Sriracha, chopped scallions, toasted sesame oil, toasted sesame seeds, a touch of white vinegar
In a bowl, add the beef and the baking soda mixture. Stir well and let sit for 5 minutes. This will tenderize the meat.
Combine a little more than half the cornstarch with the same amount of water and stir into the beef and let that sit for a few minutes.
Meanwhile, combine the soy sauce, the rest of the corn starch, sugar, sherry, garlic, and ginger. Stir that into the beef and let it marinate for 15 minutes while you cook the vegetables.
Spray a heated skillet (on high) or wok and add the onions and carrots. Cook for a few minutes and add the beef reserving the marinade. Let the beef sear and flip it around to sear both sides, turning down the heat if necessary. Add the green beans and the reserved marinade and stir until everything is combined. Cover and let simmer for a few minutes stirring occasionally. Add water if it gets too thick or starts to stick to the bottom of the pan. Add the marmalade and stir to combine. Let sit for a few minutes and serve over brown rice, cauliflower rice, noodles, or eat it on its own. Garnish with sriracha, chopped scallions, sesame seeds, a drizzle of toasted sesame oil, a splash white vinegar or with nothing at all!
This cucumber salad was a staple in my house when I was a child. My mother made this almost every day and it goes well with anything!! We still make it all the time and whenever any of us serve a nice dinner there is always a bowl of cucumber salad on the table!