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Ingredients
- 1- pound flank steak cut into 1/4-inch thick strips*
- 2 tbl baking soda
- 1/4 cup soy sauce divided
- 1/3 cup dry sherry divided
- 2 tablespoons corn starch
- 1/3 cup low-sodium chicken stock
- 1 tablespoon sesame oil
- 1 tablespoons sugar
- 1 tablespoon freshly ground black pepper
- 2 green bell peppers cored and cut into 1-inch squares (about 2 cups)
- 1 red bell pepper cored and cut into 1-inch squares (about 1 cup)
- 1 medium onion cut into 1-inch strips from pole to pole (about 1 1/2 cups)
- 2 medium cloves garlic finely minced (about 2 teaspoons)
- 2 teaspoons finely minced fresh ginger
- 3 scallions whites only, finely minced
- 4 tablespoons vegetable peanut, or canola oil
- kosher salt to taste
Instructions
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place beef in a colander and sprinkle the baking soda over the meat to tenderize.
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toss to coat with your hands and then rise off under cold running water
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marinate the meat in 1 tablespoon soy sauce, and 1 tablespoon wine in a bowl and toss to coat.
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let marinate for at least 20 minutes at room temperature and up to 3 hours in the refrigerator.
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meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry.
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add remaining wine, chicken stock, sesame oil, sugar, and pepper.
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set aside.
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combine peppers and onions in a bowl and set aside.
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combine garlic, ginger, and scallions in a bowl and set aside.
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when ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking.
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add the beef and cook without moving until well seared, about 2 minutes.
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continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 2-3 minutes.
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transfer to a large bowl.
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wipe out wok.
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add 2 tablespoons oil and the peppers and onions.
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stir and toss for 2-3 minutes until slightly tender
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return beef to wok and add garlic/ginger/scallion mixture.
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cook, tossing and stirring until fragrant, about 30 seconds.
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add sauce and cook, tossing and stirring constantly until lightly thickened, about 60 seconds longer.
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carefully transfer to a serving platter and serve.
Recipe Notes
*freeze beef for 1 hour before slicing to make it easier
