- 2 tablespoons cornstarch
- salt and ground black pepper to taste
- 2 pounds flank steak, cut into 1-inch cubes
- 3 tablespoons peanut oil
- 1 small red onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground ginger
- 1 cup reduced-sodium soy sauce
- 3/4 cup brown sugar
- 3 tablespoons hoisin sauce
- 2 1/2 cups frozen green beans, thawed
- 1 red bell pepper, sliced
- 1/2 teaspoon red pepper flakes
- Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
- Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
- Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
- Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.
09/20/2019
recipepes.com
szechuan beef with green beans and red bell peppers, recipe
PT15M
PT1H
5
455 calories
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