My husband absolutely loves eating this meal, which is great because I enjoy cooking it. This Steak and Vegetable Stir-Fry is absolutely scrumptious and super easy to make, it is a constant go-to meal in our home.
Ingredients: (Makes 6 Servings)
2 cups cooked White Rice
1 tablespoon fresh Ginger (Ginger Root)
12 Ounces Sugar Snap Peas (or Snow Peas)
1 Green Bell Pepper
5 Green Onions
1 Flank Steak (1.5 to 2 pounds)
1 Cup Low-Sodium Soy Sauce
3 tablespoons Sherry
2 tablespoons packed Brown Sugar
2 tablespoons Cornstarch
3 tablespoons Oil (Avocado, Olive, or Peanut)
Crushed Red Pepper Flakes, for serving
Start by cooking the white rice according to package instructions. Then, move to the ginger. First, peel the ginger root: you can do this by scraping the skin off with the side of a spoon.
Next, prep all the vegetables: mince the ginger, trim the peas, core and seed the bell pepper and chop it into big chunks, and cut the green onions.
Now, on to the amazing flank steak. This flank steak was really wide, so I made my first cut straight down the middle; with the grain, because I wanted two smaller pieces of steak to work with. However, when I slice my stir-fry pieces (in the next step) I will be slicing in the other direction; across the grain.
Start making your stir-fry pieces. Slice the flank steak very thin across the grain. “Across the grain” means to slice across the white fibers (what some call “marbling”) of the flank steak, so that the fibers are shorter once sliced. For flank steak, this normally means slicing the width of the steak, opposed to the length. While slicing, trim off and discard any pieces that are extremely fatty.
Slicing across the grain is important, it will make the steak more tender and much easier to chew once it is cooked. I sliced both halves of my flank steak, across the grain.
Now, on to the sauce. Add the following ingredients to a medium bowl; 1 Cup Low-Sodium Soy Sauce, 3 tablespoons Sherry, 2 tablespoons packed Brown Sugar, 2 tablespoons Cornstarch, and 1 tablespoon Minced Ginger.
Mix the ingredients together.
Put the sliced flank steak in a medium bowl, and pour half of the sauce over the flank steak. Reserve the other half of the sauce for later, we will come back to it. Next, toss the flank steak, so the sauce covers it equally.
Add 3 tablespoons of Oil to a large cast iron skillet, over high heat. You can use Avocado Oil, EVOO, or Peanut Oil. I prefer Avocado Oil for this particular recipe. (I can’t use peanut oil, due to allergies in the family.)
The skillet and oil should be very hot before you add the bell peppers, so be patient and let the skillet get hot. Once the skillet is hot, toss in the chopped bell pepper and sauté it, tossing it in the oil for a moment until it is tender. Remove the bell pepper from the skillet, and put it aside on a plate.
Let the skillet get very hot again, and toss in the peas.
Toss the peas for a minute, then remove them from the heat. They should be lightly sautéed, but still crisp. Put the peas aside on a plate. I put my peas on the same plate as the bell pepper, these ingredients will be added back to the skillet later.
Let the skillet get very hot again. You’ll be cooking the flank steak in two batches, because you don’t want to overcrowd the skillet. So, spread half of the flank steak evenly across the bottom of the hot skillet, and leave it alone for one minute. Please, don’t move the steak for at least one minute. You need the flank steak to sit in one place, sizzle, and get some really nice color before you move it. While you wait, grab half of the green onion and toss it in the skillet.
Turn the flank steak, and let it cook for another 30 seconds… Remove it from the skillet, and put it aside on a plate.
Next, allow the skillet to get hot again, and add the remaining half of the flank steak, and green onions. Allow it to cook for one minute…
Turn the second batch of flank steak, and let it cook for another 30 seconds…
Once the second batch of flank steak is done, add the first batch back to the skillet…
Then add the reserved half of the sauce…
Followed by half a cup of warm water….
Give the mixture a good stir, and allow the sauce to bubble and thicken for approximately 45 seconds.
Turn off the heat, and add the cooked bell peppers and peas to the flank steak. Mix the steak and veggies together in the skillet.
Now, to serve! Put some cooked rice on a plate, and top it off with the flank steak veggie mixture. Then, to add some heat, sprinkle your plate with some Read Pepper Flakes. (NOTE: The Red Pepper Flakes are my husband’s favorite part.)
The most important part: Enjoy!
Cook Long and Prosper.
Sincerely, Uncustomary Housewife