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Ingredientes
- 2 Tbsp. soy sauce
- 1 Tbsp. dry sherry
- 4 tsp sesame oil
- 1/2 tsp sugar
- 1 tsp rice wine vinegar
- 1 lb flank steak sliced against grain on an angle, cut into 4" by 1/2" strips
- 3 Tbsp. vegetable oil
- 2 med garlic cloves sliced
- 4 tsp chopped peeled fresh ginger
- 3 x bell peppers, 1 red, 1 yellow, 1 green seeded, and cut into 1" pcs
- 1/4 tsp kosher salt
- 1/8 tsp freshly-grnd black pepper
- 1 Tbsp. soy sauce
- 1 tsp Chinese black vinegar or possibly balsamic vinegar
- 1 tsp cornstarch dissolved in
- 1 Tbsp. water
Direcciones
- To make the marinade: In a medium bowl, whisk the ingredients together, add in the flank steak, stir to coat the meat, and marinate at room temperature for 45 to 60 min.
- To stir-fry: When ready to serve, heat a large skillet or possibly wok. Heat 2 Tbsp. of the oil and stir-fry the garlic and ginger over high heat for 30 seconds. Add in the peppers, stir-fry for 3 min, and season with the salt and pepper. Transfer the peppers to a bowl and keep hot.
- Heat the remaining oil in the pan, add in the beef, and stir-fry over very high heat for 2 to 3 min. Return the peppers to the pan, add in the soy sauce and vinegar, and combine with the beef. Add in the dissolved cornstarch and continue cooking for 1 minute, till the sauce begins to thicken. Transfer to a platter and serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 4 servings | |
| Calories 349 | |
| Calories from Fat 205 | 59% |
| Total Fat 23.08g | 29% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 0.26g | |
| Cholesterol 40mg | 13% |
| Sodium 887mg | 37% |
| Potassium 571mg | 16% |
| Total Carbs 7.75g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 4.14g | 3% |
| Protein 25.67g | 41% |
