- 1 pound flank steak
- 4 tablespoons cornstarch, divided + 2 tablespoons water
- 4 tablespoons peanut oil (I used light olive because I couldn't find peanut)
- 1 teaspoon ginger, grated (I am assuming this is 1 tsp AFTER grating)
- 2 cloves garlic, minced or grated
- 3/4 cup soy sauce (I used gluten free lower sodium Tamari)
- 1/2 cup water
- 2 tablespoons hot chili sesame oil (I used regular sesame oil)
- 1/3 cup brown sugar
- 1 teaspoon crushed red pepper flakes
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 1 zucchini, chopped
- 4 green onions, chopped
The recipe says to boil for 3 minutes. This was SO THICK right away that I turned it down immediately (see the photo below). I reread the recipe 3 or 4 times to make sure it was 3 tbsp of cornstarch and 2 tbsp of water because I felt like that was going to be really thick. Which is was.
Heat 1 tbsp of oil on until the pan is hot again. Add the beef and cook 2-3 minutes until almost cooked through. Pour in the sauce, stirring, then add the vegetables. I turned it down some to coat and heat through. Serve over rice (yours, or the second part of this recipe). I added toasted sesame seeds (so it was "Korean"!) and some chopped scallions.
RP Servings: 3-4
RATING: 3 1/2 stars
As I made it, without the spicy oil (which I couldn't find, but also thought would make it too hot) and half the red pepper flakes, it was quite good! Hubby says that, with the spicy oil and the full amount of red pepper flakes, it would have been "one star, inedible." This had a nice heat finish but it didn't make you sweat. It did take me a little over an hour to prep and cook it, though - definitely NOT 30 minutes!
I'll definitely make this again. I will reduce the amount of tamari/soy and increase the amount of water. The soy was a bit more intense than I think it needs. Also, there is a LOT of sauce. I probably could have doubled the meat and veggies and left the sauce alone and been fine. I think I'll add some sliced onion, too, but these veggies were quite nice on their own.