Serves 3-4
1 pound flank steak, really thinly sliced
1/4 cup corn starch
Salt and pepper to taste
5 tablespoons dark soy sauce
2 tablespoons hoisin sauce
1 tablespoon sesame chili oil
2 tablespoons brown sugar
1 tablespoon corn starch
1/4 cup beef broth
1 red pepper cut into thin, 1 inch pieces
1/2 yellow onion, sliced into thin 1 inch pieces
Neutral oil
1 teaspoon red pepper flakes
1 tablespoon Szechuan peppercorns, finely crushed (optional)
2 teaspoons finely minced garlic
2 teaspoon finely minced ginger
Place the steak in a bowl with the corn starch, 2 tablespoons of the soy, and salt and pepper – mix well and set aside
Combine remaining soy, hoisin, sesame (chili) oil, brown sugar, corn starch and broth - mix well and set aside
Heat a couple tablespoons of oil large pan over high heat. and add the steak in as much of a single layer as possible
Cook a couple minutes on each side until deep color developsgolden brown - you should do this is a coulpe bathces cuz too much steak in the pan at once will not brown, it’ll just steam and you don’t want that - when each batch is done, remove to a bowl
Add a little more oil to the pan and put in the red pepper and onion - cook until just starting to soften 3-4 minutes
Then add the red pepper flakes and peppercorns - stir through to mix in well
Add the garlic and ginger to the pan; and when fragrant, stir into the vegetables then add the beef back to the pan along with any juices
Stir to mix everything well, then add the sauce - stirring through for about 30 seconds to coat everything
Serve