Canton Beef is a stir-fry that infuses wok-tossed flavors into chunky sirloin beef, roughly chopped tomatoes, peppers, green onions, water chestnuts and onion. As Chef Gok Wan puts it, that’s basically “all the stuff that’s left in your fridge after a week’s shop.” What better way to use your leftover fresh ingredients than to turn them into a well-seasoned, slightly charred gravy dish that pairs perfectly with steamed white rice? 

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