Recipe by Kitchen Witch Steph
I know I embarrassed my Mom when we went to her friend's house for dinner and I turned my nose up at this before having tried it. I've always been bad about trying new things, especially food. I'm sorry, Mom! How was I supposed to know that not only would I like it but that it would be one of my favorites? The peanut oil is an important part of the flavor so don't skip it. Slicing the meat while it is partially frozen will make your job easier. Serve with rice and stir fried French style green beans.
Top Review by Ilovemy4kids
What I should have done was to look over the ingredient list carefully because written as is, there was not enough marinade for the amount of meat itself, let alone for any leftover sauce to thicken. Flavor was decent enough, albeit a tad salty. Thank you for posting.
- 1 -1 1⁄2 lb flank steak, sliced very thin against the grain
- 1 tablespoon soy sauce
- 1 tablespoon dry cooking sherry
- 1⁄2 teaspoon sugar
- 1 1⁄2 teaspoons minced garlic
- 3⁄4 teaspoon minced gingerroot
- 3 green onions, whites chopped (or 2 tablespoons chopped yellow onion)
- 1 teaspoon cornstarch
- 1 tablespoon peanut oil
- salt and pepper, to taste
Directions See How It's Made
- Combine all ingredients except steak and oil. Add this to the meat. Let marinate for several hours. (all day or overnight is best).
- Heat peanut oil to medium high temperature and carefully dump meat and marinade into the hot oil. (I've gotten burned by the hot oil a few times) Stir fry until meat is no longer pink and sauce has thickened.
- Note: I typically have frozen French green beans around. I serve those with the steak. I either stir fry them in some peanut oil with a little salt and pepper or I have on occasion made up more marinade to flavor them also.