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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 4 |
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I got this off a Crisco ad...the colors are bright so it is visually pleasing and it tastes and smells wonderful too! Ingredients:
5 tablespoons dark soy sauce |
8 tablespoons canola oil or 8 tablespoons vegetable oil |
2 teaspoons honey |
2 teaspoons dijon mustard |
1/2 teaspoon red pepper flakes |
1 lb flank steak, cut into thin strips |
2 garlic cloves, minced |
2 teaspoons fresh ginger, minced |
1 medium onion, thinly sliced |
1 red bell pepper, thinkly sliced |
1 green bell pepper, thinly sliced |
1 bunch broccoli, cut into flowerets |
1 (8 ounce) can sliced water chestnuts |
3 tablespoons toasted sesame seeds |
4 cups steamed rice |
Directions:
1. In a medium bowl, whisk soy sauce, 4 tbsp oil, honey, mustard and red pepper flakes. Add steak and toss, marinate covered at room temp for 15 minutes.
2. In a wok or heavy skillet, heat 2 tbsp oil over moderately high heat until hot but not smoking and saute garlic, ginger, onion, bell peppers and broccoli, stirring 5-7 minutes. Transfer to another bowl. Heat 2 tbsp oil in wok until hot by not smoking and saute steak, stirring, about 2 minutes. Stir in sauteed vegetables, water chestnuts and sesame seeds until heated through.
3. Serve over steamed rice with additional soy sauce.
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