What you need:

• 8 oz. (230g) flank steak,

sliced into 2-inch strips

• 1 1⁄2 tsp. cornflour

• 1 tbsp. + 1 tsp. rice
wine

• 1 tbsp. soy sauce

• 2 cloves garlic, minced

• 1 tsp. cold water

• 1 tsp. sesame oil

• 2 tbsp. hoisin sauce

• 2 tbsp. olive oil

• 1 tbsp. ginger, minced

• 1⁄2 tsp. chili flakes

• 8 oz. (230g) shiitake

mushrooms, chopped

• 3 bell peppers, mixed
colors,

chopped

• 1 tsp. cold water

Instructions:

To slice the flank steak it is really important to cut the steak

into really thin slices, cutting across the grain of the meat.

Prepared like this will ensure a really tender piece of meat.

Place the sliced steak into a medium bowl and coat with the

cornflour, 1 teaspoon of rice wine, soy sauce, minced garlic,

cold water, sesame oil, and season to taste with salt and

pepper.

In a small bowl, mix the remaining rice wine and hoisin sauce,

then set aside.

Heat 1 tablespoon of olive oil in a wok over high heat and add

the beef in a single layer. Let the beef cook for 1 minute,

then stir fry for another 1 minute. Transfer the beef to a

plate.

Add in the remaining oil, add the garlic, ginger and chili

flakes and stir-fry for about 10 seconds. Next add the

mushrooms and peppers, season to taste with salt and stir-fry

for 2 minutes.

Return the beef to the wok, along with the resting juices.

Finally, add the hoisin sauce mixture and stir-fry for another

1 minute, until cooked through.

Remove from the heat and serve immediately with

rice or rice noodles.

Serves: 4 | Prep: 10 min | Cook 5 min

Kcal: 250 | Fats: 13g | Carbs 19 g | Protein 15gI'm a paragraph.

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