Serves 4 |
|1 lb. flank steak, sliced very thin, cut in 2" strips |
|2 Tbsp. soy sauce |
|3 Tbsp. hoisin sauce |
|1 Tbsp. sake or rice wine |
|1 Tbsp. cornstarch |
|1 tsp. sugar |
|2 Tbsp. peanut oil |
|1 garlic clove, minced |
|1 slice fresh ginger, minced |
|1/8 tsp. red pepper, crushed |
- Marinate the flank steak in a mixture of the soy sauce, hoisin sauce, rice wine, cornstarch, and sugar for about 1 hour.
- In a large skillet or wok, heat the peanut oil. Add the garlic, ginger, and pepper seeds and stir fry a minute or so.
- Add the meat and cook for 3 minutes or until it is cooked on the outside and pink inside.
- Serve with rice.
|Wine:|| Cupcake Red Velvet|
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