Flank Steak with Assorted Vegetables Stir Fry

*Kikkoman Lite Soy Sauce, 4 tbsp (separated)
*Peanut Oil, 1 tbsp
*House of Tsang Mongolian Fire Oil, 3 tsp
Corn Starch, 1 TBS. and 1 tsp. (separated)
Brown Sugar, 1 TBS
Garlic, 1 TBS. pressed or minced for marinade
Pepper, black, 2 tsp
Garlic, 2 cloves for aromatics chopped or minced
Flank Steak, 1 lb
Broccoli, fresh, 1 cup, chopped
*Bell Pepper, Red - 1/2 large pepper sliced
Onions, raw, .5 cup, sliced similar to pepper
*Snow Peas, fresh, 4 cup
Water chestnuts, 1 can sliced
*Canola Oil, 2 tsp (separated)
*Nakano - Rice Wine Vinegar (Natural Flavour), 1 tbsp
Brown Sugar, 1 tsp packed
Pepper, red or cayenne, 2 tsp
Ginger Root, 5 slices (1" dia) minced

We were cleaning out the veggie drawers but if I were to do this recipe again I would omit the water chestnuts and add mushrooms. I might also add more red peppers to make it a hot dish.

Combine fire oil, peanut oil, 1 TBS of soy sauce, 1 TBS of cornstarch, 1 TBS of brown sugar and 1 Tbs. of minced garlic in a small bowl, wisk until smooth. Slice flank steak thinly against grain, stir into marinade to coat. Set aside. Prep vegetables and start rice. Heat 1 tsp. canola oil in wok until shimmery, add meat and stir fry until just browned. Remove to plate. Add broccoli and 1/2 cup water to wok. Stir broccoli until water is evaporated. Add 1 tsp of canola oil to wok. Add garlic, ginger root, and red pepper. Stir for 30 seconds until fragrant. Add bell pepper, onion, and water chestnuts. Stir fry until just tender. Return beef to the wok and add snow peas. Wisk together 3 TBS soy sauce with 1 tsp brown sugar, 1 TBs rice wine vinegar and 1 tsp corn starch. Pour down side of wok. Toss to coat. Serve as soon as meat is heated through and snow peas are tender.

Serving Size: Makes four dinner servings when served with rice

Number of Servings: 4

Recipe submitted by SparkPeople user NONSPURIOUS.