Prep: 10 mins
Cook: 5 mins
What you need:
- 8 oz. (230g) flank steak, sliced into 2-inch strips
- 1 ½ tsp. cornflour
- 1 tbsp. + 1 tsp. rice wine
- 1 tbsp. soy sauce
- 2 cloves garlic, minced
- 1 tsp. cold water
- 1 tsp. sesame oil
- 2 tbsp. hoisin sauce
- 2 tbsp. olive oil
- 1 tbsp. ginger, minced
- ½ tsp. chili flakes
- 8 oz. (230g) shiitake mushrooms, chopped
- 3 bell peppers, mixed colors, chopped
- 1 tsp. cold water
What to do:
To slice the flank steak it is really important to cut the steak into really thin slices, cutting across the grain of the meat. Prepared like this will ensure a really tender piece of meat.
Place the sliced steak into a medium bowl and coat with the cornflour, 1 teaspoon of rice wine, soy sauce, minced garlic, cold water, sesame oil, and season to taste with salt and pepper.
In a small bowl, mix the remaining rice wine and hoisin sauce, then set aside.
Heat 1 tablespoon of olive oil in a wok over high heat and add the beef in a single layer. Let the beef cook for 1 minute, then stir fry for another 1 minute. Transfer the beef to a plate.
Add in the remaining oil, add the garlic, ginger and chili flakes and stir-fry for about 10 seconds. Next add the mushrooms and peppers, season to taste with salt and stir-fry for 2 minutes.
Return the beef to the wok, along with the resting juices. Finally, add the hoisin sauce mixture and stir-fry for another 1 minute, until cooked through.
Remove from the heat and serve immediately with
rice or rice noodles.
Let me know how you like it! :-)
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