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

Directions:

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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