Ingredients Jump to Instructions ↓

  1. 1 1/4 lbs 567g / 20oz Flank steak

  2. 1 Egg white

  3. 1 tablespoon 15ml Sherry or gin

  4. 3 tablespoons 45ml Soy sauce

  5. 1 tablespoon 15ml Sugar

  6. 2 teaspoons 10ml Cornstarch

  7. 1 1/2 teaspoons 7 1/2ml Five-spice powder

  8. 4 tablespoons 60ml Peanut oil

  9. 2 Red bell peppers or green - cut 1 inch cubes

  10. 1 Onion - cut in

  11. 1/2" slices

  12. 1 Garlic - large, cut in slices

  13. 1/2 cup 118ml Beef stock

  14. 1 tablespoon 15ml Cornstarch

  15. 1 teaspoon 5ml Sesame oil

Instructions Jump to Ingredients ↑

  1. Trim away and discard any fat from the flank steak. Cut the meat lengthwise into strips about 2-inches wide, then cut each strip diagonally against the grain into slices 1/4-inch thick.

  2. Mix thoroughly the egg white, sherry, soy, sugar, cornstarch, and five-spice powder in a small bowl; add the meat slices, mix, and marinate for 30 minutes to 1 hour.

  3. Mix the cornstarch with 2 tablespoons of water or beef stock.

  4. Meanwhile place the peppers, onions, oil, garlic, stock, cornstarch mixture, and sesame oil within easy reach of your stove.

  5. Set a wok or a large heavy skillet over high heat for about 1 minute. Add 1 tablespoon peanut oil, turn heat down slightly, and put in the peppers and onions. Stir-fry (tossing frequently) for 4 minutes or until just tender; remove with a slotted spoon. Add to the wok or skillet the remaining 3 tablespoons oil and heat until almost smoking.

  6. Add the garlic slices and stir for a few seconds, removing them before they turn brown. Discard. Immediately add the meat in its marinade and stir-fry for 3 minutes or until the meat shows no sign of pink on the surface.

  7. Add the peppers, onions, and beef stock; cook for 1 minute. To this add the cornstarch mixture, stirring constantly until the sauce is thickened.

  8. Pour over all the sesame oil, mix well, taste for seasoning, and serve immediately over rice.


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