Prep 20 mins
Cook 15 mins
This is sort of a stir fry..steak strips are very quickly fried in a sizzling hot heavy skillet and the addition of balance of ingredients makes a wonderful dish served over cooked noodles or rice. Do try it.
- 1 flank steak, half frozen
- 2 tablespoons soy sauce
- 1⁄4 teaspoon garlic powder
- 2 large onions, thinly sliced
- 2 green peppers, seeded and cut into lengthwise strips
- 1 cup beef bouillon or 1 cup broth, approximately
- 2 tablespoons vegetable oil
- Cut flank steak in half, lengthwise. Having the meat half frozen makes it easy to cut.
- Cut crosswise into very thin 1/16" slices.
- Season meat with soy sauce and garlic powder. Allow to set about ten minutes.
- Heat oil in heavy skillet over high heat till oil is hazy.
- Toss in a handful of steak strips and very quickly stir a few seconds until meat just begins to lose its color; remove immediately to a dish and cover with foil to keep warm.
- Repeat with balance of meat and continue till all finished and removed to dish.
- Now, toss the onions and green pepper into same skillet and saute a minute.
- Dump in the bouillon and cook a few minutes over high heat; this allows the liquid to reduce somewhat.
- Add salt and freshly ground pepper to taste.
- Turn down heat.
- Toss in steak strips and heat, if necessary, just till meat is hot.
- Do not cook any further! Time is of the essence here--if you let that meat cook longer, you will be serving strips of leather.
- Serve on bed of rice or over broad noodles.
- Serves 4 generously. If you need to stretch it to serve more people, add more onion and pepper.
This dish looked AMAZING - my husband was blown away. However, we weren't overly impressed with the taste. Re-heat wasn't too hot either but my husband thought it was better than I did. Not something I'd make again.