- 1 pound flank steak, sliced very thinly
- 1 tablespoon soy sauce
- 1 teaspoon cooking wine
- 2 teaspoons cornstarch
- 4 tablespoons vegetable oil
- 1 teaspoon sliced fresh garlic
- 1 teaspoon sliced jalapeno pepper
- 6 (1-inch) sections green onion
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/2 teaspoon sesame oil
Mix the sliced beef with soy sauce, cooking wine, and cornstarch and set aside. Heat the wok and 4 tablespoons of vegetable oil. Stir-fry the garlic and jalapeno pepper until fragrant, about 1 minute. Add the beef and the sauce ingredients and stir-fry over high heat just until the beef is no longer pink on the outside, about 2 to 3 minutes. Add the green onions during the last 1 minute of cooking.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy Peter Lee