Flank Steak Sizzled Strips

Recipe by superbuna
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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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