- 1½ lbs. flank steak, cut across the grain into ¼-inch strips
- 3 tbsp. cornstarch
- 2 tbsp. vegetable oil
For the sauce:
- 1 tbsp. vegetable oil
- 3 cloves minced garlic
- ¼ tsp. fresh grated ginger root (or paste)
- ½ c. water
- ⅓ c. hoisin sauce
- ⅓. c. low-sodium soy sauce
- 2 tbsp. brown sugar
- 2 tbsp. rice wine vinegar
- ½ tsp. crushed chili paste or chili flakes
For the vegetables:
- ½ c. sliced water chestnuts
- 1 c. chopped bell peppers
- 1 head broccoli, cut into florets and lightly steamed
- 3 green onions cut into 1-inch pieces
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- Toss the strips of beef in the corn starch and let them sit on the cutting board for 15 minutes.
- Meanwhile, prepare the sauce. In a small saucepan set over medium heat add the vegetable oil. When the oil is hot, lightly sauté the garlic for a minute, then add the ginger and cook for 30 seconds. Pour the remaining ingredients in the pan and simmer for 5 minutes or until the sauce begins to reduce or thicken. Keep warm while preparing the rest of the ingredients.
- In a large skillet set over medium-high heat, add the 2 tablespoons of vegetable oil. When the oil is hot, quickly stir-fry the beef in 2-3 batches. You want it to be nice and crisp on the outsides, but not cooked throughout. Transfer cooked beef to a plate. If the pan has a lot of oil in it, remove all but 1 tablespoon of oil.
- Add the vegetables and sauté for 2-3 minutes before returning the beef to the skillet. Add the sauce, stir, and allow everything to cook for an additional 2 minutes before removing from the heat. Serve immediately with a side of steamed rice or your favorite noodles.