Our culinary tour through Asia continues with this dish. Easy enough for a weeknight meal, there was more than enough left for lunch the next day.
Ingredients:
1 lb Flank steak diagonally cut (we used flat iron steak because the local grocery was out of flank)
For the marinade:
1/4 cup Soy sauce
2 tablespoons Dry sherry
1 teaspoon Sugar
2 teaspoon Cornstarch
1/4 cup Water
2 tablespoons Vegetable oil
4 Garlic cloves, chopped
2 teaspoons Ginger root peeled, grated (we used a little more)
2 Scallions chopped
2 tablespoons Vegetable oil
1 large Onion, cut into squares
2 Green peppers, cut into squares (we used a red one we had on hand and needed to eat)
Directions:
Marinate steak for at least 15 minutes, longer is better. Add oil to hot wok. Stir fry garlic, ginger and scallions for 30 seconds. With a slotted spoon to reserve the marinade, remove half of the meat and stir fry for 3 minutes. Remove and set aside. Repeat with remaining steak. In the same wok, add oil and stir fry the onion and green peppers for 2 minutes. Push vegetables to sides of wok. Add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly (about 5 minutes).
My opinion:
The right blend of savory and sweet, this dish is lovely with a side of jasmine rice.
Modified from this recipe on Big Oven.
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