Hunan Beef

Ingredients

• 1½ lb flank steak
• 2 tbsp cornstarch
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp chili garlic sauce
• 1 tbsp sugar
• 1 inch ginger
• 3 clove garlic
• 4 cup broccoli florets
• 1 red bell pepper
• 3 scallions
• 2 tbsp vegetable oil
• 4 cup cooked white rice (optional)

Steps

1. Slice flank steak against the grain into thin strips. In a bowl, toss beef with 1 tablespoon cornstarch and 1 tablespoon soy sauce; set aside.
2. In a small bowl, whisk together remaining 3 tablespoons soy sauce, rice vinegar, sesame oil, chili garlic sauce, sugar, and 1 tablespoon cornstarch to create the sauce.
3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 2-3 minutes per side until browned. Remove beef and set aside.
4. Add remaining 1 tablespoon vegetable oil to the skillet. Add minced ginger and garlic, stir-frying for 30 seconds until fragrant.
5. Add broccoli florets and sliced red bell pepper to the skillet. Stir-fry for 3-5 minutes until vegetables are crisp-tender.
6. Return the beef to the skillet. Pour in the prepared sauce and cook, stirring constantly, until the sauce thickens and coats the beef and vegetables, about 1-2 minutes.
7. Stir in sliced scallions. Serve immediately over cooked white rice, if desired.