Ingredients:
- 3/4 - 1 lb (375 - 500 g) flank steak;
- 2 oz. (60 g) ginger, about 1 tablespoon, finely julienne;
- 1/2 cup shredded Szechuen preserved vegetable;
- Thinly sliced spicy pepper of your choice.
For marinate
- 1/2 teaspoon corn starch;
- 1/2 tablespoon Liquid Aminos;
- 1 tablespoon dark soy;
- 1/2 teaspoon cane sugar;
- 1 tablespoon canole/vegetable oil.
Recipe:
Serving for 2
- Rinse preserved vegetable and soak in water for 10 - 15 minutes;
- Thinly slice flank steak in a 30˚ angle;
- Add ginger and mix with marinate, set aside;
- Wrap preserved vegetable in paper towel to dry;
- Thinly sliced spicy pepper of your choice, adjust for heat and quantity;
- Mix in preserved vegetable and pepper with beef in a shallow bowl;
- Top with canole/vegetable oil;
- Steam beef in a wok/large pan on water over medium high heat for 7 minutes;
- Take it out, serve hot with rice.