by edamame2003
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edamame2003's Notes:
Expand1 pound flank steak Ask a question about this ingredient
2 firm medium sized tomatoes (or 2 cups canned) Ask a question about this ingredient
1 medium bell pepper (or pint of padron, shishito or sweet heat peppers) Ask a question about this ingredient
4 scallions Ask a question about this ingredient
1 tablespoon minced ginger Ask a question about this ingredient
1 tablespoon minced garlic Ask a question about this ingredient
1/4 cup Tamari or Soy Ask a question about this ingredient
2 tablespoons Shao Xing Cooking Wine Ask a question about this ingredient
1 tablespoon sesame oil Ask a question about this ingredient
1 tablespoon agave (or sugar) Ask a question about this ingredient
1/4 teaspoon ground black pepper Ask a question about this ingredient
1 1/2 tablespoon corn starch Ask a question about this ingredient
3 tablespoons grape seed or canola oil Ask a question about this ingredient
Slice the steak into strips 2" long and 1/2" wide. Dice the tomato and bell pepper into about 1 inch pieces. Slice the green onion.
Ask a question about this stepMix the minced garlic and ginger with soy, cooking wine, agave, sesame oil, pepper. Mix in corn starch until smooth.
Ask a question about this stepDivide the sauce into two bowls. In one bowl, marinade the beef. Reserve the second bowl.
Ask a question about this stepHeat a wok or pan over medium heat for about 1-2 minutes.
Ask a question about this stepAdd oil to the pan and allow to heat for a minute.
Ask a question about this stepSaute the steak until both sides are brown and the sauce begins to thicken. This takes only about 3-5 minutes.
Ask a question about this stepAdd tomatoes and peppers.
Ask a question about this stepLet the tomatoes soften for about a minute and add the reserved sauce and allow to thicken.
Ask a question about this stepStir in the green onions.
Ask a question about this stepServe over a bowl of hot rice.
Ask a question about this stepthanks--i hope you make it. it brought back a lot of memories for me. And takes about 20 minutes.
This is from your friendly editors at Food52.
Love the agave in pace of sugar, tomatoes and the sweet peppers. My Mom used to make something like this. I, too, 30 years ago loved it! Saved!