This was one of my husbands favorite.
He would eat the entire portion and enjoy every mouthful.
I finally found out how to make it taste just like the take out.
The secret is to have everything diced, measured and ready to stir fry.
One pound of boneless strip steak, flank steak or tenderloin. This has to be sliced thin against the grain to make bite size thin pieces.
One teaspoon coconut oil
Two tablespoons cornstarch
One tablespoon soy sauce
Mix the soy sauce, oil and cornstarch together. This will be thick.
Place the meat in this and marinate for an hour
1/4 cup coconut oil
One onion cut into large slices
1/2 red pepper cut into slices
Three diced scallions. Save the green tops for garnish.
3/4 teaspoon grated ginger. Only use fresh ginger.
1/2 teaspoon red pepper flakes
Two cloves diced garlic
1/4 cup soy sauce
1/4 cup water
One tablespoon brown sugar.
Two teaspoons cornstarch mixed with two teaspoons water
Heat the oil untill it is hot.
Place the meat in the pan , do not crowd the meat and do not move it until there is a crust on the bottom.
This only takes a couple of minutes.
Then turn over and sear the other side, about a minute.
Place in a bowl and cook the remaining meat.
Keep the oil in the pan and quickly sear the onions, pepper and scallions so they have a brown crust on the edges.
Keep the onions crunchy.
Place in another bowl
If there is not a tablespoon of oil left in the pan and enough to make one tablespoon.
Keep the heat on medium high and heat the oil.
Add the red pepper flakes, ginger and garlic.
Cook for almost a minute.
Add the soy sauce and water.
Bring to a low boil.
Add the sugar and lower the heat to a simmer until the sugar is melted.
Add the cornstarch and water and stir until it is combind and starts to thicken.
Take off the heat and add the beef
Coat the beef with the sauce.
Place in a platter and top with the seared onions and peppers
Garnish with the scallion tops
Serve with brown rice, steamed broccoli, pea pods or whatever other vegetables you like.
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