INGREDIENTS:
- ¼ cup rice vinegar
- ¼ cup low sodium soy sauce
- 1 teaspoon grated orange zest
- 3 tablespoons sugar
- 1 teaspoon plus 1 tablespoon cornstarch
- 1¼ lbs flank steak, cut across the grain into thin strips
- salt and pepper
- 2 tablespoons peanut oil or vegetable oil
- 1 medium yellow onion, thinly sliced
- 2 medium red peppers, seeded and thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated or minced fresh ginger
- fresh cilantro
- 2 cups cooked rice, for serving
INSTRUCTIONS:
- In a small bowl, combine the rice vinegar, soy sauce, orange zest, sugar and 1 teaspoon of the cornstarch. Set aside
- Place the steak in another bowl. Season with salt and pepper, then add the remaining 1 tablespoon of cornstarch and stir to coat the meat.
- In a large wok or skillet, heat the oil over high. Add the steak, working in batches if needed, and stir fry until browned but just short of being cooked through, about 2 minutes. Transfer the meat to a plate, then add in the onion, peppers, garlic and ginger. Stir fry until the vegetables are just tender about 5 minutes. Add the steak back into the vegetables and cook for an additional minute.
- Pour the sauce mixture over the meat and vegetables and cook until it has thickened, 2-3 minutes.
- Garnish the stir fry with cilantro and serve over rice.
Source: Taste and Tell
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