1 Tb. dry sherry
1 Tb. soy sauce
2 tsp. cornstarch
1 lb. flank steak, sliced in half horizontally and then cut into strips about 2 inches long
4 Tb. peanut oil
1 large yellow onion, thinly sliced
1 red bell pepper, seeded, deribbed, and thinly sliced
2 Tb. balsamic vinegar
1 tsp. sugar
1/2 cup beef stock
1 tsp cornstarch dissolved in 3 Tb. water (optional) |
In a nonaluminum bowl, combine the sherry, soy sauce, and 2 tsp. cornstarch and stir well. Add the beef strips, toss to coat, and let stand at room temperature for 15 minutes.
In a wok or large frying pan over medium-high heat, heat 1 Tb. of the oil, swirling to coat the bottom and sides of the pan. Add half of the beef strips and stir fry until browned but still slightly pink inside, 2-3 minutes. Be sure to distribute the meat evenly in the pan so that it comes into maximum contact with the heat and cooks evenly. Transfer to a bowl. Add another 1 Tb. oil to the pan, if needed, and cook the remaining in the same manner. Transfer to a bowl.
Add the remaining 2 Tb. oil to the pan over medium-high heat, again swirling to coat the pan. When the oil is hot, add the onion and stir-fry until softened, 5-7 minutes. Be sure to distribute the onion evenly in the pan so that is comes into maximum contact with the heat and cooks evenly. Add the bell pepper and stir-fry until it begins to soften, 2 minutes longer.
Add the vinegar and sugar and stir-fry until the onion begins to caramelize, about 2 minutes longer. Add the stock, bring to a boil over high heat, and cook for 2 minutes. If you want a thicker sauce, add the optional cornstarch mixture.
Return the beef to the pan and stir-fry until heated through, about 30 seconds. Taste and adjust the seasoning. Serve immediately.
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