Ingredients
F
2 lb Flank Steak
a
2 tbsp avocado oil
R
1 Red Bell Peppers
G
2 Green Bell Peppers
l
1 large yellow onion
o
4 cloves of Garlic
F
For the Marinade
s
2 tbsp soy sauce
a
1 tbsp avacado oil
b
½ tsp baking soda
w
½ tsp white pepper
g
1 tsp ground ginger
c
2 tbsp cornstarch
F
For the Sauce
B
1 cup Beef Broth
h
3 tbsp hoisin sauce
S
2 tbsp Shaoxing wine
l
1 tbsp light soy sauce
o
1 tbsp of dark soy sauce
o
2 tsp of brown sugar
o
1 tbsp of cornstarch
Directions
1
Slice the beef against the grain into thin strips.
F
2 lb Flank Steak
2
Place in a bowl and marinate with soy sauce, baking soda, white pepper, ground ginger and cornstarch. Let this marinade in the fridge for about 20 minutes.
s
2 tbsp soy sauce
b
½ tsp baking soda
w
½ tsp white pepper
g
1 tsp ground ginger
c
2 tbsp cornstarch
3
While the beef is marinating slice the peppers and onions then mince the garlic.
R
1 Red Bell Peppers
G
2 Green Bell Peppers
l
1 large yellow onion
o
4 cloves of Garlic
4
Mix the ingredients for the sauce together and set to the side.
B
1 cup Beef Broth
h
3 tbsp hoisin sauce
S
2 tbsp Shaoxing wine
l
1 tbsp light soy sauce
o
1 tbsp of dark soy sauce
o
2 tsp of brown sugar
o
1 tbsp of cornstarch
5
Heat avocado oil in a wok or skillet and sear the beef for about 2 minutes per side. Set to the side then add the peppers and onions in the same skillet and sauté until translucent. Add the garlic and sauté until fragrant. Add the beef back to the skillet then stir in the sauce. Let the sauce simmer for about 5 minutes until it’s thickened.
a
2 tbsp avocado oil
6
Serve over white rice.
