Who knew flank steak could be so delicious?! I had heard of flank steak before but I’m embarrassed to say that I hadn’t actually ever cooked with it until a few months ago when we first tried this recipe. Now we’re hooked! In this stir fry, the flank steak takes center stage amidst a variety of green veggies in a sweet and spicy hoisin sauce. The steak is juicy, tender, and flavorful and is light years beyond the rubbery, tasteless “steak strips” that you see pre-packaged in the supermarket.
This recipe comes from our awesome Stir Frying to the Sky’s Edge cookbook by Grace Young. We tweaked the original recipe to add the fresh green beans and garlic scapes that I picked in our garden earlier this week. Enjoy!
Hot Pepper Beef Stir Fry with Green Beans and Scapes (serves 2)
You will need…
12 ounces Flank Steak, cut with the grain into 1/4″ thick x 2″ long slices
3 cloves Garlic, minced
2 teaspoons Cornstarch
3/4 teaspoons Salt, divided
1/8 teaspoons Ground Black Pepper
2 teaspoons Soy Sauce
1 teaspoon plus 1 tablespoon Dry Sherry
1 tablespoon Ketchup
2 tablespoons Hoisin Sauce
1/2 cup Red Onion, thinly sliced
3 quarter-sized slices of Ginger, smashed
1/4 teaspoon Crushed Red Pepper
1 Handful Green Beans, trimmed
3 Garlic Scapes, cut into 3-4 inch pieces
1 Green Bell Pepper, cut into 1/4 inch slices
1 10 ounce package Jasmine Rice from Trader Joe’s, cooked
Combine the steak, garlic, cornstarch, 1/4 teaspoon of the salt, black pepper, soy sauce, 1 teaspoon of the sherry, and 2 teaspoons cold water. Stir well to coat the meat. In a separate bowl or measuring cup, combine the ketchup, hoisin sauce, and the remaining 1 tablespoon of sherry. In yet another bowl, combine the red onion, ginger, and crushed red pepper. Place the green beans and garlic scapes in (yes, another) bowl.
Heat a wok over high heat until a drop of water vaporizes within 1 to 2 seconds. Add a tablespoon of the peanut oil, swirl around the wok, and add the steak to the wok. Spread the steak evenly over the bottom of the wok and let it sear undisturbed for 1 minute. Then stir fry the steak for 1 minute and transfer it to a plate.
Add the remaining 1 tablespoon of peanut oil to the wok, swirl, and add the onion mixture. Stir fry for 30 seconds, then add the green bean/scape mixture and continue to stir fry for 1 minute. Add the green pepper, stir fry for 30 seconds, then add the steak and any accumulated juices back to the wok. Add the remaining 1/2 teaspoon salt and the ketchup mixture and stir fry for 30 seconds until the steak is just cooked through. Remove from heat and serve over rice.
4 thoughts on “Hot Pepper Beef”
Looks absolutely delicious!!!!! And the beans look so crisp and green!
Thanks Danny! The fresh green beans were definitely greener and nicer looking than grocery store beans. This is my first year growing green beans and it’s exciting to finally have my first “harvest” !
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