Recipe Index

Ingredients

• 1 1/2 pounds flank steak, sliced thinly against the grain
• 2 tablespoons reduced-sodium soy sauce
• 3/4 teaspoon baking soda
• 1 cup cornstarch, for coating
• Vegetable oil, for frying, plus 2 tablespoons for stir-frying
• 1 cup diced yellow onion
• 1 cup diced red bell pepper
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons minced fresh ginger
• 1/2 cup water
• 4 tablespoons ketchup
• 2 tablespoons hoisin sauce
• 1/3 cup seasoned rice vinegar
• 1/4 cup sugar
• 2 teaspoons cornstarch mixed with 2 tablespoons water
• 1/2 teaspoon dried red pepper flakes
• 6 cups cooked rice, for serving

Method

1. Toss the sliced steak with the soy sauce and baking soda and let marinate for 20 to 30 minutes.
2. Stir the water, ketchup, hoisin sauce, rice vinegar, sugar, and red pepper flakes together in a bowl and set the sauce aside.
3. Dredge the marinated beef in the cornstarch, pressing to coat each piece, and shake off the excess.
4. Heat 1/2 inch of oil in a wok or deep skillet to 350°F. Fry the beef in batches for 2 to 3 minutes, until crisp and browned. Drain on a rack.
5. Pour off the frying oil, wipe out the wok, and heat the 2 tablespoons of fresh oil over high heat.
6. Stir-fry the onion and bell pepper for 2 minutes, until crisp-tender. Add the garlic and ginger and stir-fry 30 seconds.
7. Pour in the sauce and bring to a boil, then stir in the cornstarch slurry and cook until glossy and thickened, about 30 seconds.
8. Return the beef to the wok and toss for 1 minute to coat every piece. Serve at once over the cooked rice.

Prep: 20 min · Cook: 20 min · Total: 70 min

Nutrition (per serving, where published)