 |
Another simple but delicious recipe full of flavor. Cooking from the Pantry - Thursday Edition. Flank Steak, Mini Bell Peppers, and French-style Green Beans make a perfect stir-fry. All ingredients from my pantry for weekday cooking. Enjoy |
Ingredients
- 1 pound Flank Steak
- 1 tsp soy sauce (low sodium)
- 3 tbsp Hot Pepper Sesame Oil ( divided)
- 3 tbsp Chili Sauce with Garlic (divided)
- 1 1/2 tbsp cornstarch
- 1 tbsp Balsamic Vinegar
- 1tbsp minced Garlic
- 1tbsp minced Ginger
- 1/2 White Onion (sliced thin)
- 6 Mini Bell Peppers, sliced thin (Red, Yellow, and Orange)
- 4 ounces French Style Green Beans (whole, about 1/2 Cup)
Steps
1. Place the steak in the freezer for about 25 -30 minutes, until firm, then with a sharp knife, slice the flank steak diagonally (across the grain) into thin strips.
2. In a large bowl, mix together a tablespoon of hot pepper sesame oil, a tablespoon of chili sauce, cornstarch, balsamic vinegar, garlic, and ginger. Then add steak to marinade, turning to coat
well, cover with plastic wrap, and let stand for about 10 minutes.
3. Heat remaining sesame oil, plus a teaspoon of olive oil, in a non-stick wok or large frying pan. Add the balance of chili sauce to the oil, then add the steak in small batches so that your wok will stay nice and hot. Stir-fry each batch for about 1 minute or until
steak is browned and tender. (Add additional oil if needed. ) Remove steak from wok or pan and set aside.
4. Add a little olive oil to the wok if required and stir-fry peppers, onions, and green beans about 1 - 2 minutes or until they are translucent (do not overcook). Then
return steak to wok and toss veggies and steak together. You may at this point add salt & pepper to taste and extra chili
sauce for a spicier flavor. Place
stir-fry in a serving dish and garnish with fresh chopped chives or
scallions. Serve with cooked rice.
 |
| Served with Jasmine Rice |
