Ingredients:
For marinating:
- 2 pounds of flank steak, thinly sliced against the grain
- 6 tablespoons of oil (used in three parts: for marinating, searing the steak, and sautéing the vegetables)
- 3 cloves of minced garlic
- 1/2 inch of minced ginger
- Cracked black pepper, to taste
- 3 tablespoons of cornstarch
- 2 tablespoons of soy sauce (1 tablespoon light soy sauce, 1 tablespoon dark soy sauce)
- 1 1/2 tablespoons of honey
- 1/2 tablespoon of all-purpose seasoning
For cooking:
- 2 bell peppers, diced
- 1 large onion, chopped
- 1/2 tablespoon of salt
- Water (about 1/2 cup)
Instructions:
- Marinate the meat: In a bowl, mix the sliced flank steak with half of the oil, half of the minced garlic, half of the minced ginger, cracked black pepper, 1 1/2 tablespoons of cornstarch, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1/2 tablespoon of honey, and the all-purpose seasoning. Let it marinate for 20-30 minutes.
- Sear the steak: In a medium heat skillet, add one-third of the oil and heat it. Cook the marinated flank steak slices for about 2 minutes on each side to sear and caramelize them. Transfer the cooked steak to a bowl to stop the cooking process. Repeat until all the steak is cooked.
- Cooking the vegetables: In a high heat wok, add the remaining oil. Add the remaining minced garlic, ginger, cracked black pepper, and salt, then sauté for less than 30 seconds. Add the diced bell peppers and onions, cook for about 1 minute, depending on your preferred texture.
- Thickening the sauce: Prepare a slurry by mixing the remaining cornstarch with water, remaining soy sauce, remaining garlic and ginger. Pour this mixture into the wok and stir until it thickens. Add the cooked steak and mix.
- Serving: Remove the wok from heat and serve the dish with rice.
Tips:
- Be careful not to overcook the steak to maintain its tenderness.
- Adjust vegetable cooking times based on your desired crunchiness.
- Marinating the meat will enhance its flavor.
