You can find out more about Chef Vollmar by visiting his website: www.epicureanexchange.com
Ingredients
- 1/2 cup extra-virgin olive oil
- 1/4 cup low sodium soy sauce
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger peeled minced
- 2 pounds flank steak cut cross-grain, into 1/2-inch-wide strips
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 medium onion thinly sliced
- 2 tablespoons extra-virgin olive oil
- 3 scallions sliced diagonally into thin strips
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- fresh cilantro
- sesame seeds toasted
Directions
- In a small bowl, whisk together the olive oil, soy sauce, garlic, ginger and beef strips. Let marinate for 20 minutes.
- In a large sauté pan or wok over medium-high heat, add the olive oil. Add bell peppers, onions and pinch of crushed red pepper, and sauté until soft, but still crisp, about 2 minutes. Remove from pan and set aside.
- Return the pan to medium-high heat. Add the beef and sauté, stirring constantly, about 5 minutes until well browned. Add the cooked onions, peppers and scallions. Sauté another 2 minutes, tossing to combine the ingredients. Season with additional soy sauce, if necessary.
- Remove from heat immediately to a serving platter and top with fresh cilantro and a sprinkle of sesame seeds.
