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Ingredients:
1 pound flank steak
3 tablespoons peanut oil
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon honey
2 teaspoons corn starch
2 teaspoons minced fresh
ginger
2 teaspoons minced garlic
3 large scallions, cut
diagonally into 1 inch slices
4 ounces snow peas,
trimmed
halved lengthwise, then
sliced � inch thick
1 small red bell pepper,
seeded, cut into � inch
strips
� teaspoon hot pepper
flakes
Instructions:
1. Slice steak � inch thick, then cut slices cross-wise in half. Whisk 1 tablespoons peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine.
2. Heat 1 tablespoon peanut oil in large heavy skillet over high heat until drop of water evaporates on contact. Add remaining ginger, garlic, and scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash, and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions.
3. Add 1 tablespoon oil to skillet and heat over high heat. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute.
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