Cooking Instructions
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Step 1
Into a mixing bowl, add
Flank Steak (1 lb)
,
Corn Starch (1 Tbsp)
,
Onion Powder (1 Tbsp)
,
Lee Kum Kee Hoisin Sauce (1 Tbsp)
,
Oyster Sauce (1/2 Tbsp)
,
Salt (1 tsp)
, and
Ground Black Pepper (1/2 tsp)
. Mix together, then leave to marinate for 20 minutes at room temperature.
Step 2
Into a small mixing bowl, add
Chicken Stock (1/3 cup)
,
Soy Sauce (1/4 cup)
, and
Corn Starch (2 Tbsp)
. Mix until smooth and set aside.
Step 3
In a pan, heat 2 tablespoons of
Oil (2 Tbsp)
. Add the steak and stir-fry until brown, then set aside. Wipe out the pan.
Step 4
Into the same pan, add additional
Oil (1 Tbsp)
. Stir-fry
Green Bell Pepper (1)
,
Red Bell Pepper (1)
, and
Onion (1)
for 1-2 minutes.
Step 5
Add the chicken broth mixture into the pan with the vegetables. Stir until mixture thickens slightly, then reduce heat to medium. Cook until vegetables are tender.
Step 6
Add steak to the pan and cook until heated through.
Step 7
Serve over
Basmati Rice (to taste)
. Enjoy!
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