Szechuan Beef

Steps

1. Slice 1 pound flank steak into ¼ inch slices about 3 inches long. Prep all your vegetables and set them aside.

2. In a large freezer bag, mix together the 1 tablespoon Chinese black vinegar, 1 tablespoon soy sauce, 2 teaspoons Chinese five spice, and 2 tablespoons cornstarch. Add the flank steak to the bag and shake to coat evenly. Let the steak marinate for at least 30 minutes.

3. In a large skillet or wok, heat 2 of the 3 tablespoons vegetable oil over medium-high heat. Add the marinated steak to the wok and sear the beef until it is browned on each side. Don’t cook it too long; it will continue to cook with the vegetables.

4. Remove the steak from the wok, and add another tablespoon of vegetable oil, ½ yellow onion, 1 cup sugar snap peas , 1 cup broccoli , and 1 red bell peppers . Sauté until the vegetables have begun to tenderize and the onions are transparent.

5. Add the minced 1 clove garlic and seared beef and sauté for a few minutes. Reduce the heat to medium. Pour ⅔ cup Szechuan sauce over the steak and vegetables, stirring until the sauce evenly coats everything.

6. Remove the Szechuan beef from the wok, serve it over rice, and garnish it with the chopped 1 stalk green onion. Enjoy!