Chinese Flank Steak

12 ingredients
4 steps

Ingredients

  • 1 1/2 lbs flank steaks
  • 2 tablespoons soy sauce
  • 2 (15 ounce) cans diced tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 dash hot pepper sauce
  • 3 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1/2 green pepper, sliced
  • 1 garlic clove, minced
  • 1 (4 ounce) can sliced mushrooms
  • 2 tablespoons cornstarch
  • 1 1/2 cups beef broth

Directions

  1. 1
    Slice steak thinly on the bias (this will be easier if you freeze the steak for 20-30 minutes first). Combine in a bowl with soy sauce, Worcestershire sauce and hot sauce. Let stand 10-15 minute.
  2. 2
    Heat oil in heavy skillet. Add beef and stir-fry quickly until meat loses its pink color. Remove from pan to a clean plate and set aside.
  3. 3
    Add onion, green pepper and garlic to fat remaining in skillet. Saute until soft. Add mushrooms with their liquid.
  4. 4
    Stir cornstarch into a little bit of the beef broth until smooth. Add the slurry with the rest of the broth to the vegetables. Bring to a boil and cook 3 minutes. Return meat to pan and cook until hot all the way through.

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