Steak and Pepper Stir Fry
makes 6 servings
1/4 C rice vinegar
1/4 C low sodium soy sauce
1 T grated orange zest
3 T sugar
1 t + 1 T cornstarch
1 1/4 lb flank steak, thinly sliced against the grain
kosher salt and cracked black pepper
2 T peanut oil
1 medium yellow onion, thinly sliced
2 red bell peppers, seeded and thinly sliced
2 garlic cloves, minced
2 t minced fresh ginger
4 C cooked jasmine rice, for serving
1/4 C cilantro leaves for serving
1. In a small glass liquid measuring cup, whisk together the vinegar, soy cause, zest, sugar, and 1 teaspoon of cornstarch. Set aside.
2. In a medium mixing bowl, sprinkle 1 Tablespoon of cornstarch and salt and pepper on the sliced meat. Toss to coat completely.
3. Heat oil in a large wok over medium heat. When it’s warm, add steak, and cook without overturning it too much. When it’s almost brown, and cooked through, transfer steak to a plate. Leave pan on the heat, and add 1 tablespoon oil again. Toss in onions, peppers, garlic, and ginger. Cook until onions are translucent and peppers are tender. Add beef back into the pan with the veggies and cook for another minute.
4. Pour on sauce mixture, and let simmer for 3 minutes, until it thickens and everything is coated. Serve stir fry over rice, topped with cilantro.
recipe source: Kitchen Confidence, Kelsey Nixon