Ingredients:
Ingredients: Stir-Fry
- 3 tbs. canola or peanut oil
- 1-pound trimmed flank steak
- 3 cloves garlic minced
- 4 cups 1-inch cut broccoli florets
- 4 cups chanterelles cut into 1-inch pieces
- 1 bunch scallions cut into one-inch pieces
Ingredients: Sauce
- ¼ cup Korean hot pepper paste
- 1 tbs soy sauce
- 2 tbs. lemon juice
- 1 tbs grated fresh ginger
- 1 tbs dry sherry
- 1 tbs. sesame oil
- 2 tbs sugar
Method:
Stir-fry cooks up quickly so have all the ingredients prepped and ready before you turn on the heat and serve over brown rice or rice noodles.
To prepare sauce combine soy sauce, lemon juice, ginger, sherry, sesame oil and sugar with the hot pepper paste in a bowl.
For stir-fry heat a 14-inch wok over medium heat. Add 1 tablespoon oil and swirl to coat pan. Add steak and stir fry for 2-3 minutes and transfer steak from the wok into a bowl. Add another 1 tablespoon oil and swirl to coat pan. Add broccoli and scallions and stir-fry for another 2-3 minutes. Add another 1 tablespoon oil and swirl to coat pan. Add garlic, chanterelles and stir fry for another 3-4 minutes until the vegetables and chanterelles are tender
Return the steak and the sauce to the wok, mix well and heat for 1-2 minutes.
Serve over brown rice or rice noodles.
