Combine ginger, garlic, soy sauce, 2 teaspoons cornstarch, oil, and crushed red pepper in a large zip-top bag; add steak to bag. Seal and marinate in refrigerator 20 minutes.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray, and add mushrooms, onion, and bell pepper to pan. Cook 3 minutes or until crisp-tender; transfer to a large bowl. Add bok choy to pan; sauté 2 minutes or until slightly wilted; add to bowl; keep warm.
Recoat pan with cooking spray. Add half of steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Transfer to a large bowl; keep warm. Coat pan with cooking spray. Add remaining steak mixture to pan; cook 3 minutes or until browned, stirring occasionally. Add to bowl; keep warm.
Combine broth and remaining 2 teaspoons cornstarch, stirring with a whisk. Add to pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 minute or until mixture thickens, stirring constantly. Return steak and vegetables to pan; toss gently to coat.
An overall solid recipe. I like spicy foods, so I often double the garlic and
crushed red pepper called for in most savory recipes, and that's what I did
here. (Like a few other reviewers, I also added salt.) The remainder of my can of beef broth went into the water I used
to make rice, which added a little extra flavor. Next time I might try cooking the
meat first, however -- after the veggies, I wasn't able to keep my pan quite hot enough for a
decent sear. The marinade was terrific,
though, and the steak came out moist and tender. I plan to try this recipe again and experiment with different combination of veggies and proteins!
My changes: top sirloin stead of flank steak (was on sale); added a sliced green pepper that was one hand, used regular mushrooms instead of cremini (store was out), 3/4 cup beef broth instead of a full cup, a few generous sprinkles of S&P. I found 3/4 cup of broth was still too much and the sauce took forever to reduce; I can't imagine how liquidy it would be with a full cup. Even at 3/4 cup I think more cornstarch would have been handy as a thickener. Next time I'll do a half cup of broth with the suggested amount of cornstarch. We felt everything was cooked right at the recommended times but the flavour profile lacked something. Next time I may add a little anchony paste for depth, and maybe a little more red pepper flakes. Also agree with the person who said to cook the meat first - I think my beef would've cooked more to my liking if I'd cooked it first.
I used an extra TBS of both garlic and ginger to the marinade; 3/4 cup of beef broth for the sauce; and added a TBS of soy sauce to the vegetables when I was cooking them. Still turned out pretty good over brown rice with a touch of Sriracha!
My family and I liked this recipe we followed it to a T except we omitted the ginger and used 3 colors of bell peppers yellow orange and red served over brown rice definitely will make this again in the future :)
I decided to make this last night for dinner. I set everything up and let me tell you it was amazing. the flavors just work well. however two things I have to say it was a bit spicy so I would use a bit less hot pepper then what it calls for and shitake mushrooms where to exp so I used baby portobellos and they tasted great in the dish. hope you enjoy it as much as I did.
Is it just me, or was this recipe kind of tasteless? I doubled the garlic and ginger, and even then, had to add salt to the final combination. I really wanted to like it, because it looked so good, but it really didn't do anything for me.
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