| Print Flank Steak With Peppers Stir Fry Recipe |  |
Flank Steak With Peppers Stir Fry
Ingredients:
| 1 Pound Flank Steak cut in thin slices |
| 3 Tablespoons Soy Sauce reduced sodium |
| 3 Tablespoons Vegetable Oil (for frying) |
| 4 Teaspoons Cornstarch ; |
| 1 Unit Bell Pepper red or green |
| 1 Unit Onion medium sized |
| 2 Unit Celery stalks |
| 1/2 Cup Beef Broth (12 oz) |
| 1/4 Teaspoon Pepper to taste |
| 5 Unit Fresh Ginger slices 1/4" |
Directions:
1. Cut the steak with the grain into 2\" wide strips, then cut each strip across the grain into 1/4\" slices.
2. (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 teaspoon of the cornstarch.
3. Stir to coat the steak and set aside. Cut the pepper into thin slivers.
4. Cut the onion into 1/2\" thick wedges. Cut the celery on the diagonal into 1/2\" slices.
5. In a small bowl, stir together the broth, black pepper and the remaining 2 teaspoon cornstarch and set aside.
6. In a large skillet or wok, warm 1 tb of the oil over med.
7. 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.
8. Transfer the beef to a plate and set aside.
9. Add the remaining 1 tablespoon of oil to the skillet.
10. Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes.
11. Return the beef to the skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
12. Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer.
13. Serve hot with steamed rice. Do-Ahead Time savers: All of the vegetables can be prepared ahead of time and refrigerated, covered until ready to cook.
14. The broth mixture can be made well ahead and the beef can be mixed with its marinade several hours ahead.
2. (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 teaspoon of the cornstarch.
3. Stir to coat the steak and set aside. Cut the pepper into thin slivers.
4. Cut the onion into 1/2\" thick wedges. Cut the celery on the diagonal into 1/2\" slices.
5. In a small bowl, stir together the broth, black pepper and the remaining 2 teaspoon cornstarch and set aside.
6. In a large skillet or wok, warm 1 tb of the oil over med.
7. 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.
8. Transfer the beef to a plate and set aside.
9. Add the remaining 1 tablespoon of oil to the skillet.
10. Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes.
11. Return the beef to the skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil.
12. Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer.
13. Serve hot with steamed rice. Do-Ahead Time savers: All of the vegetables can be prepared ahead of time and refrigerated, covered until ready to cook.
14. The broth mixture can be made well ahead and the beef can be mixed with its marinade several hours ahead.