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Photo: Jacob Fox
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ounceslean flank steak, trimmed1 ½teaspooncornstarch1tablespoonreduced-sodium soy sauce, divided1teaspoondry sherry plus 1 Tbsp., divided1teaspoonvegetable oil plus 1 Tbsp., divided4teaspoonhoisin sauce4teaspoonketchup1 - 3teaspoonschile-garlic sauce or Sriracha3slicespeeled ginger, smashed1smallyellow onion, thinly sliced1cupdiced green bell pepper (1-inch)1cupdiced red bell pepper (1-inch)2tablespoonsunsalted beef broth
Cook Mode(Keep screen awake)
Ingredients
12ounceslean flank steak, trimmed
1 ½teaspooncornstarch
1tablespoonreduced-sodium soy sauce, divided
1teaspoondry sherry plus 1 Tbsp., divided
1teaspoonvegetable oil plus 1 Tbsp., divided
4teaspoonhoisin sauce
4teaspoonketchup
1 - 3teaspoonschile-garlic sauce or Sriracha
3slicespeeled ginger, smashed
1smallyellow onion, thinly sliced
1cupdiced green bell pepper (1-inch)
1cupdiced red bell pepper (1-inch)
2tablespoonsunsalted beef broth
DirectionsCut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, cornstarch, 1½ tsp. soy sauce, and 1 tsp. sherry in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the beef is lightly coated.Combine hoisin sauce, ketchup, chile-garlic sauce (or Sriracha) to taste, and the remaining 1½ tsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add ginger and stir-fry until fragrant, about 10 seconds. Push the ginger to the sides of the pan and add the beef in an even layer. Cook, undisturbed, until the beef begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the beef is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer the beef and onion mixture to a plate.Add green and red peppers and broth to the pan. Cover and cook over high heat until the peppers are bright green and red and almost all the liquid has been absorbed, about 1 minute. Return the beef and onion and any accumulated juices to the pan. Add the reserved sauce and stir-fry until the beef is just cooked through and the peppers are tender-crisp, 30 seconds to 1 minute. Remove the ginger, if desired.Equipment14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skilletOriginally appeared: EatingWell.com, January 2021
Directions
Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, cornstarch, 1½ tsp. soy sauce, and 1 tsp. sherry in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the beef is lightly coated.Combine hoisin sauce, ketchup, chile-garlic sauce (or Sriracha) to taste, and the remaining 1½ tsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add ginger and stir-fry until fragrant, about 10 seconds. Push the ginger to the sides of the pan and add the beef in an even layer. Cook, undisturbed, until the beef begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the beef is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer the beef and onion mixture to a plate.Add green and red peppers and broth to the pan. Cover and cook over high heat until the peppers are bright green and red and almost all the liquid has been absorbed, about 1 minute. Return the beef and onion and any accumulated juices to the pan. Add the reserved sauce and stir-fry until the beef is just cooked through and the peppers are tender-crisp, 30 seconds to 1 minute. Remove the ginger, if desired.Equipment14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Cut beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/4-inch-thick slices. Combine the beef, cornstarch, 1½ tsp. soy sauce, and 1 tsp. sherry in a medium bowl; stir until the cornstarch is no longer visible. Add 1 tsp. oil and stir until the beef is lightly coated.
Combine hoisin sauce, ketchup, chile-garlic sauce (or Sriracha) to taste, and the remaining 1½ tsp. soy sauce and 1 Tbsp. sherry in a small bowl. Set aside.
Heat a 14-inch flat-bottomed carbon-steel wok (or a 12-inch stainless-steel skillet) over high heat until a drop of water vaporizes within 1 to 2 seconds of contact. Swirl in the remaining 1 Tbsp. oil. Add ginger and stir-fry until fragrant, about 10 seconds. Push the ginger to the sides of the pan and add the beef in an even layer. Cook, undisturbed, until the beef begins to brown, about 1 minute. Add onion and, using a metal spatula, stir-fry until the beef is lightly browned but not cooked through, 30 seconds to 1 minute more. Transfer the beef and onion mixture to a plate.
Add green and red peppers and broth to the pan. Cover and cook over high heat until the peppers are bright green and red and almost all the liquid has been absorbed, about 1 minute. Return the beef and onion and any accumulated juices to the pan. Add the reserved sauce and stir-fry until the beef is just cooked through and the peppers are tender-crisp, 30 seconds to 1 minute. Remove the ginger, if desired.
Equipment
14-inch flat-bottomed carbon-steel wok or 12-inch stainless-steel skillet
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)215Calories10gFat11gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
