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Author Notes: I saw flank steak and immediately thought grill. It's summer and it's my go-to. But I'm feeling nostalgic. This recipe is a basic stir-fry my dad used to make at our family-run restaurant. His holy trinity? Ginger, garlic, soy. That was the base for almost all of his dishes. The use of corn starch is two-fold--tenderize the meat and thicken the sauce.
In my book, it's a vintage dish. It used to be my favorite meal 30 years ago. For this recipe, I used late summer vegetables. You can use chili peppers or green peppers; scallions or onions; canned or fresh tomatoes. —edamame2003
Serves 2 or 4 as an appetizer
- 1 pound flank steak
- 2 firm medium sized tomatoes (or 2 cups canned)
- 1 medium bell pepper (or pint of padron, shishito or sweet heat peppers)
- 4 scallions
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 cup Tamari or Soy
- 2 tablespoons Shao Xing Cooking Wine
- 1 tablespoon sesame oil
- 1 tablespoon agave (or sugar)
- 1/4 teaspoon ground black pepper
- 1 1/2 tablespoons corn starch
- 3 tablespoons grape seed or canola oil
- Slice the steak into strips 2" long and 1/2" wide. Dice the tomato and bell pepper into about 1 inch pieces. Slice the green onion.
- Mix the minced garlic and ginger with soy, cooking wine, agave, sesame oil, pepper. Mix in corn starch until smooth.
- Divide the sauce into two bowls. In one bowl, marinade the beef. Reserve the second bowl.
- Heat a wok or pan over medium heat for about 1-2 minutes.
- Add oil to the pan and allow to heat for a minute.
- Saute the steak until both sides are brown and the sauce begins to thicken. This takes only about 3-5 minutes.
- Add tomatoes and peppers.
- Let the tomatoes soften for about a minute and add the reserved sauce and allow to thicken.
- Stir in the green onions.
- Serve over a bowl of hot rice.
- This recipe was entered in the contest for Your Best Flank Steak