Prep 25 mins
Cook 3 mins
Think you can't make Chinese food? Think again! This will make you look like a pro and tastes even better than take out. The flank steak is so tender it almost melts in your mouth. Make sure to prep everything first because the cooking happens in just minutes. The nutrition facts are off since the oil is used for flash frying and will be drained. From the Yang Sing restaurant in San Francisco.
- 1 lb lean beef (such as flank steak)
- 2 tablespoons cornstarch
- 2 cups vegetable oil
- 2 tablespoons vegetable oil
- 2 garlic cloves, peeled and minced
- 1 teaspoon minced gingerroot
- 1 red bell pepper, seeded, deribbed, and sliced 1/8 inch thick
- 1 green bell pepper, seeded, deribbed, and sliced 1/8 inch thick
- 2 scallions, sliced in 1 inch pieces
- 3 tablespoons A.1. Original Sauce (Heinz 57 steak sauce is good too)
- 1 tablespoon dry sherry
- 2 tablespoons Worcestershire sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1⁄2 teaspoon black pepper
- Cut beef across the grain into 1 inch x 1/2 inches x 1/8 inches strips. Add cornstarch and 1 tablespoon oil. Mix well and set aside.
- Seasoning sauce: Mix all seasoning ingredients together and stir again before using.
- Pour approximately 2 cups of oil into a wok and heat to 350. Add beef and stir fry for 30 seconds. Remove beef from oil and set aside. Drain hot oil from wok. Reheat wok and add 1 tablespoon of fresh oil. Add garlic, ginger, and bell peppers and stir fry for 30 seconds. Add seasoning sauce and cook for another 30 seconds before adding beef and scallions. Toss for a few seconds to heat through before serving.