| Level: | Easy |
| Total: | 54 min |
| Prep: | 20 min |
| Inactive: | 4 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds flank steak, sliced against the grain
- 1/2 cup canola oil
- 1 tablespoon sesame oil
- 1/2 cup thin soy sauce
- 1/2 cup Shaoxing or red wine
- 2 tablespoons minced garlic
- 1/2 cup chopped scallions
- 1/2 tablespoon coarsely ground black pepper
- Canola oil
- 2 red onions, sliced thinly
- 2 serranos, minced
- 1 head white cabbage, halved, 1 half reserved for another use, the other, shredded
- 1 red bell peppers, julienned
- 1 green bell peppers, julienned
- 2 carrots, thinly sliced
- 4 pita bread, toasted, grilled or heated in the oven
- Black Bean Aioli, as an accompaniment, recipe follows
- 3 tablespoons minced garlic
- 1 tablespoon minced fermented black beans
- 1 tablespoon minced ginger
- 2 tablespoons rice wine vinegar
- 2 egg yolks*
- 2 cups canola oil
- Salt and black pepper
Instructions
- Marinate steak in a bowl with oils, soy sauce, wine, garlic, scallions, and black pepper. Let stand at least 4 hours refrigerated. Drain beef. In a hot wok, coat with oil and stir-fry onions and serranos. Add beef slices and cook until rare. Add vegetables. Check for seasoning. Serve with pita bread and Black Bean Aioli. Suggested drink: Singha Beer
- Saute garlic, beans, and ginger until soft. Deglaze with vinegar and reduce by 80 percent. Let cool completely. In a food processor, add mixture with yolks. With the machine running, drizzle in oil, slowly at first until it emulsifies, then more quickly. Check for seasoning. Store in the refrigerator.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1946 |
| Total Fat | 169 g |
| Saturated Fat | 18 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 14 g |
| Sugar | 15 g |
| Protein | 49 g |
| Cholesterol | 189 mg |
| Sodium | 1981 mg |
Reviews
I didn’t make the aioli, but the rest of this dish was excellent.
This recipe is easy to make and its good
This recipe was so easy and really good. I could have just eaten the beef by itself, but it was great in the sandwich.
Good stuff. Very close to restaurant quality. Next time I will add something to sweeten the meat a bit to give it the flavor that I’m familiar with from my favorite local place.