Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins
MARINADE
⅓cuppremium soy sauce
1tbspkekap manis
2tbsprice wine vinegar
1 ½tbspdark brown sugar
2tbspcornstarch, divided
MAIN INGREDIENTS
1lbflank steak, sliced thin, against the grain, 1" strips
2tbsppeanut oil, divided
kosher salt
freshly ground black pepper
1red bell pepper, thinly sliced
1yellow bell pepper, thinly sliced
1green bell pepper, thinly sliced
1bunch green onions, sliced 1" pieces, reserving scallions
½small sweet onion, sliced
3cloves garlic, minced
1tbspfresh ginger, minced
2tsptoasted sesame seeds, for garnish
steamed sticky rice
VELVETING OPTION
1
If desired, Velvet Beef with 1 1/2 teaspoons of baking soda for no more than 30 minutes, rinse three times, dry completely, then proceed.
INSTRUCTIONS
2
In a medium bowl, whisk the soy sauce with the vinegar, sugar and 1 tablespoon of cornstarch. Set aside.
3
Prepare eaties and set aside.
4
Season beef with salt and pepper, coat in remaining cornstarch. In a large wok over high heat, heat 1 tablespoon oil. Add beef and stir-fry until just cooked and seared on all sides, about 2 minutes. Remove steak to a plate.
5
Add remaining oil, when heated, add onion, bell peppers to the skillet. Cook until softened, about 3 minutes. Add the garlic, ginger and green onions, stir-fry until fragrant.
6
Return beef and any juices to wok, next add prepared sauce. Stir-fry until the sauce is glossy about 2 minutes more.
7
8
Garnish with toasted sesame seeds and scallions. Serve with white or sweet rice.
1lbflank steak, sliced thin, against the grain, 1" strips
2tbsppeanut oil, divided
kosher salt
freshly ground black pepper
1red bell pepper, thinly sliced
1yellow bell pepper, thinly sliced
1green bell pepper, thinly sliced
1bunch green onions, sliced 1" pieces, reserving scallions
½small sweet onion, sliced
3cloves garlic, minced
1tbspfresh ginger, minced
2tsptoasted sesame seeds, for garnish
steamed sticky rice
Directions
VELVETING OPTION
1
If desired, Velvet Beef with 1 1/2 teaspoons of baking soda for no more than 30 minutes, rinse three times, dry completely, then proceed.
INSTRUCTIONS
2
In a medium bowl, whisk the soy sauce with the vinegar, sugar and 1 tablespoon of cornstarch. Set aside.
3
Prepare eaties and set aside.
4
Season beef with salt and pepper, coat in remaining cornstarch. In a large wok over high heat, heat 1 tablespoon oil. Add beef and stir-fry until just cooked and seared on all sides, about 2 minutes. Remove steak to a plate.
5
Add remaining oil, when heated, add onion, bell peppers to the skillet. Cook until softened, about 3 minutes. Add the garlic, ginger and green onions, stir-fry until fragrant.
6
Return beef and any juices to wok, next add prepared sauce. Stir-fry until the sauce is glossy about 2 minutes more.
7
8
Garnish with toasted sesame seeds and scallions. Serve with white or sweet rice.
AuthorDartagnan
