"When I have zero brain power left after a long day, I default to stir-fry for dinner and always end up feeling satisfied that I pulled together a delicious meal with little effort," writes Kelsey Nixon in Kitchen Confidence: Essential Recipes & Tips That Will Help You Cook Anything.
Steak and Pepper Stir-Fry
From Kelsey Nixon's Kitchen Confidence: Essential Recipes & Tips That Will Help You Cook Anything, published by Clarkson Potter.
- 1/4 cup rice vinegar
- 1/4 cup low-sodium soy sauce
- 1 teaspoon grated orange zest
- 3 tablespoons sugar
- 1 teaspoon + 1 tablespoon cornstarch
- 1-1/4 pounds flank steak, thinly sliced against the grain
- kosher salt and cracked black pepper
- 2 tablespoons peanut oil
- 1 medium yellow onion, thinly sliced
- 2 red bell peppers, seeded and thinly sliced
- 2 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 1 10-ounce package rice noodles, cooked, or 2 cups cooked rice, for serving
- 1/4 cup cilantro leaves, torn, for garnish
In a small bowl or glass measuring cup, whisk together the vinegar, soy sauce, orange zest, sugar, and 1 teaspoon of the cornstarch.
Put the steak in a small bowl and sprinkle it salt, pepper, and the remaining 1 tablespoon cornstarch. Toss to coat.
In a large skillet or wok set over high heat, heat the oil. Add the steak and stir fry until the meat is almost cooked through and beginning to brown, about 2 minutes. Transfer the steak to a plate. Add the onion, bell peppers, garlic, and ginger to the pan and stir fry until the vegetables are tender, about 5 minutes. Return the flank steak to the pan and cook for 1 minute longer.
Whisk the soy sauce mixture and add it to the skillet. Cook until the sauce thickens, 2 to 3 minutes.
Serve the stir-fry over rice noodles or rice and garnish with the cilantro.
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