Cooking a stir fry is the easiest way to get a lot of veggies on the table. I usually go through the crisper to see what is available and that decides what goes in.
1 flank steak
1/2 cup soy sauce, plus a little extra for mixing with the cornstarch
1/4 cup brown sugar
2 tablespoons Hoisin sauce
1 teaspoon fish sauce
lots of fresh garlic, chopped
1/2 inch piece of fresh ginger, sliced
1/2 cup almonds or cashews
an assortment of cut up vegetables cut up roughly the same size. Make carrots thin.
1 teaspoon cornstarch
1 tablespoon of black or regular sesame seeds
- Slice the flank steak across the grain into thin strips. This is easier to do when the steak is partly frozen.
- Combine soy sauce, brown sugar, Hoisin, fish sauce, fish sauce, garlic, pepper and ginger in a bowl and pour over meat. Let sit four hours
- Drain meat and pat dry with a paper towel so it will brown and not steam.
- Remove ginger pieces.
- Stir fry over high heat in batches removing cooked pieces to a platter.
- Stir fry the vegetable for a few minutes and then cover briefly so they can steam just a little. If using snow peas don't add them until the last minute or they will overcook.
- When they are done add the meat back in and stir in cornstarch mixed with a couple spoonfuls of soy sauce.
- Sprinkle with sesame seeds and serve over rice