Confident Kitchen

Modified from a recipe on Elise.com

Leftover London Broil, thinly sliced
2 cups fresh broccoli
1 bell pepper, sliced into strips
Bok choy, ripped into large pieces
1/2 cup chopped onion
2 Tablespoons peanut oil
2 teaspoons cornstarch, dissolved in 3 Tablespoons water

All Purpose Stir Fry Sauce (from Elise.com)
3 Tbsp soy sauce
1 tsp finely chopped, peeled, fresh ginger
1 small clove garlic, minced
1 green onion, including green tops, chopped
1/2 tsp chili oil
Mix stir fry sauce and set aside.  Heat oil in wok.  Saute at high heat broccoli for 1-2 minutes.  Set aside in another bowl.  Saute thinly sliced beef strips; 1-2 minutes if already cooked, 3-4 minutes if raw.  Add bell pepper and onion, saute 1-2 minutes.  Add cornstarch and stir fry mixtures.  Stir 1-2 minutes or until sauce is thick and bubbly.  Add broccoli and bok choy.  Heat through.

Serve over brown rice.

Comments(2)

Skill: Easy
Prep: 5 minutes
Total: 2 1/2 hours (including marinating time)

From Simply Recipes

Marinade Ingredients

• 1/3 cup olive oil
• 2 cloves garlic, minced
• 2 Tbsp red wine vinegar
• 1/3 cup soy sauce
• 1/4 cup honey
• 1/2 teaspoon freshly ground black pepper

Other ingredients

• 2 pounds flank steak (I only used .75lbs, which was a lot cheaper than the full 2lbs would have been. I was only feeding Carl and myself, so it made more sense.)
• Kosher salt
• Freshly ground pepper

Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours and up to overnight.2 Using olive oil soaked onto a paper towel, coat the grill rack of your grill with olive oil. Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second.

3 Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.

4 Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes. *At this stage, the inside of the steak may look uncooked. After 10 minutes “resting” under foil, the inside finishes cooking past the raw stage and turns a beautiful pink.
5 Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.

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