Ingredients

The following ingredients have 4 Servings
  • 1/4 cup vegetable oil (or any neutral flavored oil)
  • 1 pound flank steak (thinly sliced)
  • 1/4 cup corn starch
  • 1/2 cup yellow onion (cut into 1/2 inch pieces)
  • 1 red bell pepper (cut into 1 inch pieces)
  • 1 green bell pepper (cut into 1 inch pieces)
  • 25 small dried red chilies (or more if desired)
  • 1 tablespoon sichuan peppercorns (optional)
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • salt and pepper to taste
  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon corn starch
  • 1/3 cup beef broth

Instruction

  • Place the steak in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
  • Place the steak in a single layer in the pan. Cook for 2-3 minutes per side until golden brown. You may have to do this step in batches.
  • Remove the steak from the pan. Place on a plate and cover to keep warm.
  • Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
  • Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the beef to the pan with the vegetables.
  • While the steak and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl until smooth.
  • Add the sauce to the beef mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.