Skill required: Confident Beginner
3/4 pound flank steak, trimmed
2 tablespoons soy sauce
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
1 teaspoon sugar
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil, divided
1 cup vertically sliced yellow onion
1 1/2 tablespoons minced garlic
1 cup thinly sliced red bell pepper strips (about 1 medium)
1 cup thinly sliced green bell pepper strips (about 1 medium)
1/2 teaspoon salt
3 cups hot cooked short-grain rice (brown or white)
1. Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces.
2. Combine steak pieces, soy sauce, wine, sugar, and black pepper.
3. Heat a 14-inch wok over high heat.
4. Add 1 tablespoon oil to wok, swirling to coat.
5. Add onion and garlic to wok; stir-fry 30 seconds or until onion begins to brown.
6. Add red and green bell peppers to wok; stir-fry 2 minutes or until crisp-tender.
7. Spoon bell pepper mixture into a large bowl.
8. Add 1 1/2 teaspoons oil to wok, swirling to coat.
9. Add half of steak mixture to wok; stir-fry 1 minute or until browned.
10.Add cooked steak mixture to bell pepper mixture. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining steak mixture.
11.Return steak mixture to wok; sprinkle with salt.
12.Stir-fry 1 minute or just until heated. Serve over rice.
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