Ingredients
- 3 1/2 tablespoons soy sauce
- 2 tablespoons chili paste
- 2 teaspoons rice vinegar
- 1 1/2 teaspoons cornstarch
- 1/4 cup water
- 1/3 cup beef broth
- 2 tablespoons vegetable oil
- 1 pound flank steak thinly sliced
- 1 large bell pepper sliced
- 1 medium onion sliced
- 1 jalapeño pepper seeds removed and chopped
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- Steamed rice for serving
- Green onions chopped (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, chili paste, rice vinegar, cornstarch, water, and beef broth until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the sliced beef and stir-fry until browned and nearly cooked through, about 3 to 5 minutes. Remove beef from the wok and set aside.
- In the same wok, add the remaining tablespoon of oil. Add sliced bell pepper, onion, jalapeño, garlic, and ginger. Stir-fry for about 2 minutes or until the vegetables are just tender.
- Return the beef to the wok. Pour the prepared sauce over the beef and vegetables. Stir well to combine and continue cooking for another 2 to 3 minutes, or until the sauce has thickened and everything is heated through.
- Serve with cooked rice and top with green onions for garnish.
