Man oh man was this good. And it was fast – but tasted like you put some TLC into it and spent a while in the kitchen. Whip this up on a weeknight instead of takeout! I exactly halved this recipe for us, and it made two generous dinner portions with lunch leftovers. The recipe below will serve closer to 6-8.
1-1/2 pound flank steak, sliced very thin against the grain (this is very important to prevent the steak from being chewy)
1/2 cup soy sauce
3 tbsp sherry
2 tbsp brown sugar
2 tbsp cornstarch
1 tbsp fresh ginger, minced
2 cloves garlic, crushed
1 tsp sriracha
2 tbsp canola oil
1 medium yellow onion, sliced
1 tablespoon diced fresh jalapeno
1 red bell pepper, cored and sliced into rings
1 green bell pepper, cored and sliced into rings
1) Combine soy sauce, sherry, brown sugar, cornstarch, ginger, garlic, and sriracha in bowl. Add sliced beef and toss to coat. Set aside.
2). Heat 1 tbsp oil in a large skillet over high heat. Once very hot, throw in the onions and cook for less than a minute. Remove to a separate plate. Bring skillet back to very hot, and add bell peppers and jalapeno. Cook for one minute, until peppers begin to brown. Remove to a separate plate.
3) Bring the skillet back up to high heat and add the remaining tablespoon of oil. Add 1/3 of the meat mixture to the skillet, spreading out evenly. (Don’t throw away the sauce.) Cook for 30 seconds, then flip with tongs. Cook for another 30 seconds, then remove to a separate plate. Repeat until all meat is cooked.
4) Reduce heat to low. Return the meat and peppers and onions to the skillet. Pour in the sauce the meat marinated in. Simmer on low heat for a few minutes while sauce thickens. Turn off heat.
5) Serve with rice or stir fry noodles, topped with cilantro leaves.