Categories: Asian
Ingredients
- 1/2 cup beef broth
- 1/3 cup soy sauce
- 2 tbsp. cornstarch
- 2 tbsp. honey
- 1 tbsp. toasted sesame oil
- 1 tbsp. hoisin sauce
- 1/2 tsp ground ginger
- 1 1/4 lbs. skirt steak, cut against the grain into 1/2-inch thick strips
- 2 tbsp. vegetable oil, divided
- 3 cups (1-inch) chopped assorted bell peppers
- 1 cup snow peas
- 1/4 cup minced garlic
- Hot cooked egg noodles, to serve
- Garnish: crushed red pepper, chopped fresh cilantro
Directions
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In a small bowl, whisk together broth, soy sauce, cornstarch, honey, sesame oil, hoisin, and ginger.
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Place steak in a large bowl. Add 2 tbsp. broth mixture, stirring to coat. Let stand for 30 minutes.
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In a 12-inch stainless steel skillet, heat 1 tbsp. vegetable oil over medium-high heat. Cook half of steak until browned, 1-2 minutes per side. (Reduce heat to prevent overbrowning). Transfer steak to a plate. Repeat with remaining 1 tbsp. vegetable oil and remaining steak.
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Add bell peppers to skillet; cook for 1 minute, stirring frequently. Add peas and garlic; cook for 2 minutes, stirring frequently. Add remaining broth mixture; bring to a boil over medium-high heat. Reduce heat to medium; cook until thickened, 1-2 minutes. Return steak to skillet; cook until heated through, 1-2 minutes. Serve immediately with noodles. Garnish with red pepper and cilantro.