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
2 or 4 as an appetizer
firm medium sized tomatoes (or 2 cups canned)
medium bell pepper (or pint of padron, shishito or sweet heat peppers)
I work in the entertainment business, and in my free time, I really enjoy growing my own vegetables, trolling my local farmers markets and trying to re-create yummy dishes I eat at my favorite restaurants. My son is a big influence on how and what I cook. He's my guinea pig and promises to try anything I make once. Luckily the recipes on food52 are bountiful and delicious.