Pepper Red meat Steak

I saw flank steak and straight away thought grill. It is summer and or now not it’s my slide-to. But I’m feeling nostalgic. This recipe is a general plod-fry my dad ragged to accomplish at our family-flee restaurant. His holy trinity? Ginger, garlic, soy. That modified into as soon as the frightful for the majority of his dishes. The usage of corn starch is two-fold–tenderize the meat and thicken the sauce.

In my guide, or now not it’s a vintage dish. It ragged to be my favourite meal 30 years ago. For this recipe, I ragged gradual summer greens. You would possibly perchance perchance well well perchance perchance furthermore recount chili peppers or inexperienced peppers; scallions or onions; canned or contemporary tomatoes. —edamame2003

Directions

1. Reduce the steak into strips 2″ long and 1/2″ extensive. Dice the tomato and bell pepper into about 1 slump objects. Reduce the inexperienced onion.
2. Mix the minced garlic and ginger with soy, cooking wine, agave, sesame oil, pepper. Mix in corn starch except tender.
3. Divide the sauce into two bowls. In one bowl, marinade the red meat. Reserve the 2d bowl.
4. Warmth a wok or pan over medium heat for approximately 1-2 minutes.
5. Add oil to the pan and allow to heat for a minute.
6. Saute the steak except all sides are brown and the sauce begins to thicken. This takes handiest about 3-5 minutes.
7. Add tomatoes and peppers.
8. Let the tomatoes soften for approximately a minute and add the reserved sauce and allow to thicken.
9. Mosey within the inexperienced onions.
10. Reduction over a bowl of hot rice.