Description
Hot and spicy beef strips have been stir fried in a rich and savory sauce with the level of heat completely controlled by the amount of dried chili peppers you use.
Ingredients
Scale
- 1 1/2 lbs. flank steak, thinly sliced *
- 2 tablespoons peanut or sesame oil
- 2 teaspoons garlic powder
- 3 tablespoons brown sugar (or Swerve brown sugar substitute)
- 1/2 teaspoon ground ginger
- 1/2 cup soy sauce, low sodium
- 2 teaspoons oyster sauce
- 1/4 cup water, add a few tablespoons more if you want a thinner sauce
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon xanthan gum or 1 tablespoon cornstarch*
- 10 dried chili peppers **
- 1 green onion, chopped in one inch pieces, for garnish
Instructions
- Combine sauce ingredients except xanthan gum or cornstarch in a bowl and mix well.
- Slice flank steak across the grain into thin strips about 1 1/2-2 inches long. **
- Heat oil in a large fry pan or wok.
- Fry steak for 3 minutes or until browned.
- Add chili peppers and fry for another 3 minutes.
- Pour sauce into pan and heat to a simmer. Stir for 2-3 as it thickens.
- Lightly sprinkle the xanthan gum or cornstarch over sauce and stir well to avoid lumps.
- If sauce is too thick, add a few extra tablespoons of water and heat through.
- Serve over cauliflower or regular rice with chopped green onion.
Notes
*To thicken the sauce you can use xanthan gum if you are keeping carbs lower, or cornstarch if you prefer.
** If you can't find or choose not to use the chili peppers, you can use 1 teaspoon crushed red pepper flakes, or to taste. Leave the chili peppers whole in the sauce if you want the flavor to be mild to medium spicy. Cut a few open before you stir fry, and the sauce will be much spicier.
***Although the dried chili peppers are edible, most people don't eat them. They are just to give flavor to the sauce in the recipe.