Cooking Light September 2008
3/4 pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake ( I used sake)
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil, divided
1 cup vertically sliced yellow onion
1 1/2 tablespoons minced garlic
1 cup thinly sliced red bell pepper strips (about 1 medium)
1 cup thinly sliced green bell pepper strips (about 1 medium)
1/2 teaspoon salt
3 cups hot cooked short-grain rice ( I used brown whole grain rice)
1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.
Combine steak pieces, soy sauce, wine, sugar, and black pepper.
2. Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add onion and garlic to wok; stir-fry 30 seconds or until onion begins to brown. Add red and green bell peppers to wok; stir-fry 2 minutes or until crisp-tender.
Spoon bell pepper mixture into a large bowl.
3. Add 1 1/2 teaspoons oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 1 minute or until browned. Add cooked steak mixture to bell pepper mixture. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining steak mixture.
Return steak mixture to wok; sprinkle with salt. Stir-fry 1 minute or just until heated. Serve over rice.
4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)