Ingredients
Units
Scale
- 8 ounces sliced flank steak
Marinade
- 1 tablespoon minced lemongrass
- 1/2 teaspoon peeled and minced fresh ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1/2 teaspoon honey
- 1 teaspoon dried red chili flakes
- 1 teaspoon Chinese five-spice powder
- 1 teaspoon kosher salt
Finishing
- 2 tablespoons vegetable oil
- 1/4 cup thinly sliced red onion
- 1/2 bunch thinly sliced green onion
- 1 cup bean sprouts
- 2 tablespoons hoisin sauce
- 1 tablespoon ground peanuts
- 20 Thai basil leaves
Instructions
- Combine all marinade ingredients in a nonreactive baking dish for 1 hour.
- Heat oil in a wok and heat over high heat.
- When oil is hot, add red onion, green onion, and bean sprouts and sear for 1 minute, stirring. Set aside on serving platter.
- Add beef to very hot wok and sear until rare. Add hoisin sauce and toss until coated.
- Add ground peanuts and basil and cook until meat is medium rare.
- Serve meat over onions and bean sprouts.
- Prep Time: :20
- Marinade: 1:00
- Cook Time: :10
- Category: Main
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 4