- 20 mins
- 25 mins
Ingredients
- 1 flank steak (about 1 pound)
- 3 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 1 1/2 teaspoon sesame oil
- 3 tablespoon vegetable oil, divided
- 1 each small green, red and yellow bell peppers, cut into 1/2 inch strips
- 1 medium onion, cut into
- 1 inch pieces2 cloves garlic, mincedhot cooked rice
Preparation
Step 1
1Cut the steak across grain into 1⁄4-inch-thick slices. Combine soy sauce, cornstarch, brown sugar and sesame oil in medium bowl; stir until smooth. Add steak and toss to coat; set aside.
.2Heat wok over high heat until hot, about 1 minute. Drizzle 1 tablespoon vegetable oil into wok and heat 30 seconds.
.3Add bell pepper strips to wok; stir-fry until crisp-tender. Remove to large bowl. Add 1 tablespoon vegetable oil to wok and heat 30 seconds.
.4Add half of steak to wok; stir-fry until well browned. Remove steak to bowl with bell peppers. Repeat with remaining 1 tablespoon vegetable oil and the remaining steak. Reduce the heat to medium-low.
.5Add onion; stir-fry until softened, about 3 minutes. Add garlic; stir-fry 30 seconds. Return the bell peppers, steak and any accumulated juices to wok; cook until heated through. Spoon rice into serving dish; top with stir-fried steak and vegetables.