1 1/2lbsflank steakcut across the grain into 1/4-inch strips
3tbspcornstarch
2tbspvegetable oil
For the Sauce
1tbspvegetable oil
3clovesgarlicminced
1/4tspginger rootfreshly grated (or ginger paste)
1/2cupwater
1/3cuphoisin sauce
1/3cuplow-sodium soy sauce
2tbspbrown sugar
2tbsprice wine vinegar
1/2tspcrushed chili paste or chili flakes
Vegetables
1/2cupwater chestnutssliced
1cupbell pepperschopped
1headbroccolicut into florets and lightly steamed
3green onionscut into 1-inch pieces
Instructions
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.
Video
Notes
-I used a Ziploc steam bag to steam my broccoli. It's so quick and easy!!