BEEF STIR FRY
- 1/2 lb. flank steak, cut into strips against the grain
- 2 Tbsp. low-sodium soy sauce, divided
- 1.25 tsp. sugar, divided
- 1 Tbsp. cornstarch
- 1 Tbsp. sherry
- 1/2 tsp. Chinese 5-spice powder
- 1/3 cup beef broth
- 1 Tbsp canola or vegetable oil (or sesame oil if you have it)
- 2 cups fresh veggies you prefer (I used red and green bell pepper, snow peas, mushrooms, carrots, baby corn, bean sprouts, broccoli)
- 1 clove garlic, minced
- 1/4 tsp. red pepper flakes, or to taste
- salt and pepper
In a bowl, marinate the flank steak strips in 1 Tbsp soy sauce, 1/4 tsp. sugar and some freshly ground pepper.
Let sit for 20-30 minutes.
In the meantime, make the sauce.
In a small bowl, dissolve the cornstarch in the remaining 1 Tbsp. soy sauce.
Stir in the five spice powder, beef broth, remaining 1 tsp. sugar, and sherry.
Heat wok or skillet over high heat.
Add oil and heat until it begins to smoke.
Cook beef in hot oil until no longer pink, just a minute or two.
Add vegetables, garlic and red pepper flakes (and more oil, if necessary) to wok and stir fry for 1-2 minutes or until vegetables are crisp-tender.
Stir in sauce cook an additional 1-2 minutes. Season to taste with salt and pepper.
Serve over rice.