Stir Fried Flank Steak with Chinese Pickle Vegetable
酸菜炒牛肉

Stir Fried Flank Steak with Chinese Pickle Vegetable 酸菜炒牛肉

Ingredients:

  • 3/4 lb (375 g) flank steak;
  • 2 packages pickle vegetable, about 1 1/2 lb (750 g);
  • 1 teaspoon ginger triangles;
  • 2 tablespoons vegetable oil;
  • 1 teaspoon cane sugar, adjust for taste.
  • For marinate

  • 1/4 teaspoon cornstarch;
  • 1 teaspoon liquid aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
  • 1 teaspoon dark soy;
  • A pinch cane sugar.
  • For thickening sauce

  • 1/2 teaspoon cornstarch;
  • 1 teaspoon liquid aminos;
  • 1 teaspoon dark soy;
  • A pinch sugar;
  • 1/4 cup (60 ml) water.

Recipe:

Serving for 4

  1. Cut flank steak to 3/8” (1/2 cm) slices;
  2. Marinate, set aside;
  3. Cut ginger into small triangles;
  4. Soak pickle vegetable for 15 minutes, drain;
  5. Slices, pat dry and wrap in paper towel;
  6. Dry pickle vegetable in a large sauté pan/wok over medium heat, no oil;
  7. Mix 1 tablespoon vegetable oil and 1 teaspoon sugar;
  8. Take it out and set aside;
  9. Add 1 tablespoon vegetable oil;
  10. Sauté ginger triangles;
  11. Add flank steak don’t move until start to change color;
  12. Flip and don’t move for a minute;
  13. Stir fry until beef is 80% cook;
  14. Add well-mixed thickening sauce;
  15. When it thickens, add pickle vegetable back;
  16. Mix and plate, serve hot with rice.

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