Ingredients (serves 4):

8 oz. (230g) flank steak, sliced into 2-inch strips
1 ½ tsp. cornflour
1 tbsp. + 1 tsp. rice wine
1 tbsp. soy sauce
2 cloves garlic, minced
1 tsp. cold water
1 tsp. sesame oil
2 tbsp. hoisin sauce
2 tbsp. olive oil
1 tbsp. ginger, minced
½ tsp. chili flakes
8 oz. (230g) shiitake mushrooms, chopped
3 bell peppers, mixed colors, chopped
1 tsp. cold water


1. To slice the flank steak it is really important to cut the steak into really thin slices, cutting across the grain of the meat. Prepared like this will ensure a really tender piece of meat.

2. Place the sliced steak into a medium bowl and coat with the cornflour, 1  teaspoon of rice wine, soy sauce, minced garlic, cold water, sesame oil, and season to taste with salt and pepper.

3. In a small bowl, mix the remaining rice wine and hoisin sauce, then set aside.

4. Heat 1 tablespoon of olive oil in a wok over high heat and add the beef in a single layer. Let the beef cook for 1 minute, then stir fry for another 1 minute. Transfer the beef to a plate.

5. Add in the remaining oil, add the garlic, ginger and chili flakes and stir-fry for about 10 seconds. Next add the mushrooms and peppers, season to taste with salt and stir-fry for 2 minutes. 

6. Return the beef to the wok, along with the resting juices. Finally, add the hoisin sauce mixture and stir-fry for another 1 minute, until cooked through. 

7. Remove from the heat and serve immediately with rice or rice noodles (or a grain of your preference).


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