INGREDIENTS:
- 2 pounds of flank steak cut against grain into thin slices
- 2 bell peppers cut into bite size pieces
- 1 large onion
- 3 cloves of garlic minced 1/2 thumb size ginger minced
- 6 tablespoons oil [1/3 for marinade, 1/3 for stir frying of steak, 1/3 for stir frying vegetables]
- 1&1/2 tablespoon of honey
- 1/2 tablespoon chicken seasoning [substitute with all purpose seasoning]
- Pinch each of crushed black pepper for marinade, and slurry
- 1/2 cup of water
- 2 tablespoon of soy sauce [1/2 light and 1/2 dark]
- 3 tablespoons corn starch [1/2 for marinade, 1/2 for slurry]
Method:
Marinate meat for 20-30 minutes prior to cooking. Place skillet on medium heat, add oil, wait till oil is sizzling hot and place steak in batches, spread out in pan for 2 minutes on each side, to obtain a sear/caramelization.
Transfer cooked steak to a bowl to stop cooking. Repeat this process till all steak is cooked.
Proceed with cooking vegetables in a wok by adding remaining oil to wok in high heat.
Add remaining garlic and ginger, crushed black pepper and salt, stir and cook for under 30 seconds. Add vegetables and cook to your preferred crunch/done-ess. I cooked the vegetables not 1 minute.
Add slurry [combination of water, corn starch, soy sauce, garlic and ginger], stir till thickened. Add cooked steak and stir to combine.
Remove wok from heat and serve with rice.
