Cooking Instructions
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Step 1
Slice the
Flank Steak (1.5 lb)
against the grain into 1/2-inch thick slices with your knife at an angle.
Step 2
If your steak slices are really long, cut them down into about 3 inch pieces. Pat the pieces of steak dry with a paper towel.
Step 3
Slice the
Scallions (2 bunches)
into-2 inch pieces. Separate the 2-inch white pieces from the 2 inch green part.
Step 4
Slice enough
Mini Peppers (1 cup)
to make a cup. Mince
Garlic (4 cloves)
and set aside.
Step 5
In a cup, whisk
Water (3/4 cup)
,
Oyster Sauce (2 Tbsp)
, juice from
Lime (1)
,
Crushed Red Pepper Flakes (1/2 tsp)
and some
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 6
Add the
Corn Starch (1 Tbsp)
and mix well until the cornstarch is dissolved.
Step 7
In a large pan or wok, heat some
Vegetable Oil (as needed)
on high. Sear the meat in 2 or 3 batches, so that you don’t overcrowd the pan (it won't sear properly). Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for about 2 minutes total, or just until browned and almost cooked through. Set aside.
Step 8
Add more oil to the pan, along with the scallions whites and garlic.
Step 9
Add the sliced bell peppers and saute together, for about 1 minute.
Step 10
Whisk the sauce one more time, and add it to the pan. Cook the sauce, while scraping the bottom of the pan with a wooden spoon or spatula, to pick up the brown bits.
Step 11
When the sauce comes to a bubble, add the steak back along with the scallions greens.
Step 12
Toss and cook for 1 minute more. Remove from the heat.
Step 13
Serve with some
White Rice (to taste)
and enjoy.
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