Flank steak (1.75 lbs – raw)
Soy sauce (40g)
Brown sugar (10g)
Salt (1 tsp)
Black pepper (2 tsp)
Soy sauce (80g)
Brown sugar (15g)
Sriracha (30g)
Rice wine vinegar (15g)
Hot chili oil (1 tsp)
Yellow onion (250g – diced)
Red bell pepper (250g – diced)
Carrots (200g – diced)
Snow peas (170g)
Garlic (4 cloves – minced)
Salt (pinch)
Grain Trust Steamed Jasmine Rice (2 bags)
Green onion (optional – garnish)
To make the sauce, place everything in a mixing bowl and mix together until smooth.
Place your flank steak in a bowl. Spray with olive oil then add in the soy sauce, brown sugar, salt, and black pepper. Mix well into the steak, then let marinate for however long you have.
To sear the steak, place it in an oiled skillet set over medium heat, and let cook until color is developed. Once done, add to a bowl and place off to the side. (You’ll likely have to cook the steak in batches for 800g.)
In the same pan on low heat, add in some oil and then the diced yellow onion, diced red bell pepper, and diced carrots Hit with salt, then let sear until soft and caramelized. Once there, add in the minced garlic and let sear for a minute.
Mix the garlic in, then turn the heat off or on low. Off to the side side, steam your snow peas and steam your rice. Once both are cooked (steamed), add to the vegetables in the pan. Then add your cooked steak and sauce, and mix everything together.
To serve, add the cooked rice to the bottom of your containers (or plate). Then layer on top your steak and veggies along with the juices from the pan. Optionally, you can garnish with sliced green onion. Enjoy! 🙂
