In an attempt to be a teeny tiny bit more healthy, I've inadvertently avoided baking sweets. Sad I know. But the one upside to it - I've been cooking more instead of baking. Below is my first attempt at cooking with flank steak. I usually avoid raw meat at any cost, but the bf likes it...so I'm trying! The result: pretty darn delish.
Ingredients:
Marinade and Sauce-
2 tbsp. soy sauce (I used reduced sodium)
2 tbsp. lime juice
1 tbsp. canola oil
1 tbsp. honey
3 gloves of garlic, crushed (I used the pre-crushed kind in a jar)
1 tsp. Sriracha chili sauce (Rooster Sauce)
1 lb. flank steak, sliced thinly across the grain
When ready to cook, you'll need:
1 tsp. cornstarch
canola oil
2 red or orange bell peppers, thinly sliced
1 small red onion, thinly sliced
chopped peanuts or sesame seeds
To prepare:
Mix all the marinade/sauce ingredients together. Place the thinly sliced steak in a Ziplock bag and pour half the marinade/sauce over the steak. Make sure the bag is securely closed and place it in the refrigerator for at least an hour. I let mine marinate for 24 hours. Place the other half of the sauce in a small Tupperware container and refrigerate that separately too.
When you are ready to cook, pour a small amount of canola oil in a hot pan on your stove top. Remove the marinated steak from the Ziplock bag and place it in the hot pan. Using tongs, flip the steak to make sure both sides are fully cooked. Removed the steak from the pan and let it rest in a bowl while you prepare the veggies and the sauce.
In the same pan you just took your steak out of, add your peppers and onions. Add more oil if needed. Allow the veggies to cook until the edges start to brown but the veggies are still slightly crisp. Add the reserved sauce from the day before and allow it to come to a simmer with the veggies. In a small bowl, mix together the corn starch and a tbsp. of cold water. Add the cornstarch paste to the pan and mix in. Add the meat back in and allow it to warm up. Serve the stir fry over rice or noodles, and garnish with peanuts or sesame seeds, if desired. This recipe serves 2-3 adults.
