Ingredients
The following ingredients have 4 Servings
- 12 oz flank steak or top sirloin (thinly sliced against the grain)
- 1/2 tbsp Shaoxing rice cooking wine
- 1 tbsp low sodium soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp potato starch
- 1/2 cup peanut oil
- 2 cloves garlic (minced)
- 2 small red thai chili peppers (seeded and finely chopped)
- 1 tsp dried chili flakes ((or more if desired))
- 1 1/2 tsp ground cumin
- 2 green scallions (thinly sliced)
Instruction
- In a large bowl, add beef, wine, soy sauces, and potato starch. Mix until beef is evenly coated. Let stand for about 10 minutes. While beef is marinating, prep your remaining ingredients.
- Add peanut oil to large wok and bring to medium-high heat. Add in beef, making sure to keep slices to a single layer so they do not overlap. Briefly fry each side about 30 seconds so that beef is mostly cooked but still pink in the center.
- Remove beef and thoroughly drain from oil. I put the beef in a colander to drain and shake off all the oil on the beef.
- Pour out all but 1 tbsp of oil from wok. Add in garlic and chili peppers. Cook briefly over medium-high heat, about 30 seconds, or until the aroma of the garlic and peppers come out.
- Add beef back into the wok. Sprinkle with cumin and chili flakes. Stir fry with garlic and peppers for about 1-2 minutes until beef is fully cooked. Taste and adjust seasoning as needed. Garnish with scallions. Serve warm with rice, rice substitute, lettuce wraps, etc.
