Serves 4


  • 1 tablespoon plus 2 tablespoons soy sauce
  • ¼ teaspoon baking soda
  • 1 pound flank steak, fat trimmed, and cut into 2 inch strips with the grain, ten cut each strip against the grain into ¼ inch pieces
  • 2 tablespoons Chinese rice wine
  • 1 tablespoon water plus ⅓ cup water
  • 1 ½ teaspoons plus 2 teaspoons cornstarch
  • 2 teaspoons brown sugar
  • 2 teaspoons oyster sauce
  • 1 tablespoon fresh ground pepper
  • 3 tablespoons plus 1 tablespoon olive oil
  • 1 red bell pepper, seeded, and cut into ¼ inch strips
  • 1 green bell pepper, seeded, and cut into ¼ inch strips
  • 4 green onions, white parts diced, green parts cut into ¼ inch pieces
  • 4 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • 4 cups cooked rice


  1. In a large bowl add 1 tablespoon soy sauce, baking soda, and beef.  Toss, and let marinate for 5-10 minutes.
  2. In a small bowl, add 1 tablespoon water and 1 ½ teaspoons cornstarch.  Using a fork mix together then add to the beef after it has sat for 5-10 minutes.  Allow to sit 20 additional minutes then drain the mixture.
  3. In a large nonstick skillet, over high heat, add 3 tablespoons olive oil.  When the oil is hot add ⅓ to half of the beef and cook, stirring every minute until the beef is starting to brown on all sides.  Remove the beef from the skillet and place in a large bowl and repeat with the remaining beef.  NOTE: You may need to add additional olive oil if needed.
  4. Reduce the heat to medium-high and add 1 tablespoon olive oil, bell peppers, and white parts of the green onions. Cook until the bell peppers are starting brown, about 4-5 minutes. Add the garlic and ginger and cook for 1 minute.
  5. In a medium-sized bowl add ⅓ cup water, 2 tablespoons soy sauce, 2 teaspoons cornstarch, brown sugar, oyster sauce, and pepper.   Whisk together.  When garlic and ginger have cooked for 1 minute turn up the heat to high and add the sauce.  
  6. Stir constantly until the sauce has thickened, 30-60 seconds.  Serve over rice.

Tomorrow: November is Spinach and Squash Month.  Tomorrow’s recipe will include both.

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