FLANK STEAK CHILI STIR FRY

FLANK STEAK CHILI STIR FRY image

Yield 3 servings

Number Of Ingredients 16

2 tablespoons chili sauce
1 clove minced garlic
2 tablespoons soy sauce
2 tablespoons mirin or sherry
1 teaspoon honey
2 teaspoons sesame oil
2 tablespoons toasted sesame seeds
2 teaspoons cornstarch
1 pound flank steak, trimmed and frozen briefly
Salt and freshly ground black pepper
2 tablespoons vegetable oil
6 scallions, ends trimmed and thinly sliced
4 garlic cloves, minced
1 tablespoon grated ginger
12 ounces snow peas
3 cups cooked rice

Steps:

Whisk the chili sauce, 1 clove garlic, soy sauce, mirin, honey, sesame oil, seeds and cornstarch together in a small bowl and set aside. Cut the beef lengthwise along the grain into 3 or 4 (2-inch) wide pieces. Slice each piece of beef across the grain into paper thin pieces, about 1/8-inch thick. Pat the beef dry and season well with salt and pepper, to taste. Heat 1 tablespoon of the oil in a large nonstick skillet over high heat just until smoking. Add the beef and cook, stirring rarely, until well browned, about 4 to 5 minutes. Remove to a plate. Return the skillet to the stove over medium-low heat. Add the remaining 1 tablespoon of oil, half of the scallions, the garlic, and the ginger, and cook until just fragrant and starting to color, about 30 seconds. Stir in the snow peas, and cook, stirring occasionally, until bright green, about 2 minutes. Whisk in the chili-garlic sauce mixture, then remove the pan from the heat, and add the beef and accumulated juices. Toss to coat and transfer to a serving platter. Serve immediately over rice sprinkled with remaining scallions.