12 ounces flank steak, cut diagonally across the grain into thin slices
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons lower-sodium soy sauce
1 1/2 tablespoons rice wine vinegar
1 tablespoon minced peeled fresh ginger
2 teaspoons chili garlic sauce (such as Lee Kum Kee)
4 green onions, cut into 2-inch pieces
2 teaspoons toasted sesame seeds
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add steak to pan; cook 2 minutes, searing on one side. Add bell peppers; cook 2 minutes or until beef loses its pink color, stirring constantly. Remove beef mixture from pan.
Add soy sauce, vinegar, ginger, and chili garlic sauce to pan; bring to a boil. Cook 1 minute or until slightly thickened. Add beef mixture and green onions to pan; toss well to coat. Sprinkle with sesame seeds.
Made this on the fly last night, YUM! I did add mushrooms and water chestnuts. I also doubled the sauce amount, instead of garlic chili sauce I used sriracha Hot chili sauce and fresh garlic. I also added red pepper flakes. It was spicy plus a little sweet n tangy. Family loved it!!
I'm glad you mentioned that you changed the sauce that way--I was wondering if I could do exactly that. Didn't want to buy a whole jar of chili garlic sauce if I didn't have to. I'll be trying this recipe soon.
As others have noted, this really benefits from doubling the sauce and adding a heaping 2 tsps of chili garlic sauce. I also added a mix of 1 tsp of water and 1 tsp of cornstarch at the end to thicken the sauce. For more years than I can count CL routinely has these recipes with very liquidy stir fry sauces where they say to let it cook for a minute or two until it thickens, but it never will without a thickener. Also, I’d suggest adding something in place of one of the bell peppers, maybe either asparagus or sugar snap peas - there’s just too much bell pepper strips in here. But otherwise...good recipe that can be made better with a few tweaks. Served over steamed brown jasmine rice with a side of sautéed snow peas and peppers.
This is a really easy, fast, yummy meal. I mis-read the recipe and used 2 TBL of the garlic chili sauce instead of 2 tsp so it was HOT but still very good. My husband loved it but I'll definitely follow the recipe next time I make it as it was too spicy for me.
I used sirloin tip steak (grocery store was out of flank steak when I went) and couldn't find the chili garlic sauce so I used 2 tsp sambal oelek + 2 tsp bottled garlic, so I don't think my version was as spicy as it should have been. It was easy to make and cooked up quickly, and my husband really liked it, so I'll make it again. I served it over brown rice and we got three generous servings from the recipe (2 for dinner + 1 for lunch the next day). Next time I may add some broccoli or maybe bok choy for an extra veggie/nutrient boost.
made this last night for dinner....wasn't sure it was going to be fantastic, just thought it would be your average after work meal....tasted the sauce right before we ate and thought ENH, its alright.....put it over rice, sat down to eat and before i even got a bite in my mouth my husband was RAVING about it. and he said over and over throughout the meal how great it was. and let me tell you, i usually have to ask him if dinner is good to get any type of comment out of him about it. i'll for sure be making this again since it was sooo easy! i had a package of "stir fry" meat in the fridge so it was even easier then the recipe says.
This was really good and easy too! I used regular onion instead of green onion (just my preference) and cooked with the peppers along with some minced garlic. I also wanted to flavor the beef a bit so I added some teriyaki sauce while it was cooking. Didn't have rice wine vinegar so I used apple cider vinegar that I had on hand and that seemed to work just fine.