Flank Steak with Peppers Stir Fry
Yield
4 servingsPrep
40 minCook
15 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, flank steak (london broil)
|
|
| 3 | tablespoons |
soy sauce, tamari
reduced sodium |
|
| 3 | tablespoons |
vegetable oil
|
|
| 4 | teaspoons |
cornstarch
|
|
| 1 | each |
sweet red bell peppers
red or green |
|
| 1 | each |
onions
medium |
|
| 2 | each |
celery stalks
|
|
| ½ | cup |
beef stock
|
|
| ¼ | teaspoon |
black pepper
|
|
| 5 | each |
ginger
fresh, slices, 1/4 inch thick |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, flank steak (london broil)
|
|
| 45 | ml |
soy sauce, tamari
reduced sodium |
|
| 45 | ml |
vegetable oil
|
|
| 2E+1 | ml |
cornstarch
|
|
| 1 | each |
sweet red bell peppers
red or green |
|
| 1 | each |
onions
medium |
|
| 2 | each |
celery stalks
|
|
| 118 | ml |
beef stock
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | each |
ginger
fresh, slices, 1/4 inch thick |
*
|
Directions
Cut the steak with the grain into 2 inch wide strips, then cut each strip across the grain into ¼ inch slices.
(You will find the meat is easier to slice if you place it in the freezer for a short while before slicing)
In a medium bowl, combine the steak with the soy sauce, 1 tablespoon of the oil and 2 teaspoons of the cornstarch. Stir to coat the steak and set aside.
Cut the pepper into thin slivers.
Cut the onion into ½ inch thick wedges.
Cut the celery on the diagonal into ½ inch slices.
In a small bowl, stir together the broth, black pepper and the remaining 2 teaspoon cornstarch and set aside.
In a large skillet or wok, warm 1 tablespoon of the oil over medium high heat.
When the oil is very hot, but not smoking, add the beef and the marinade and stir-fry until the beef is browned, but still slightly pink in the center, 2 to 3 minutes.
Transfer the beef to a plate and set aside. Add the remaining 1 tablespoon of oil to the skillet.
Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes.
Return the beef to the skillet.
Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer.
Serve hot with steamed rice.
