Szechuan Beef with Green Beans and Red Bell Peppers

Name: Szechuan Beef with Green Beans and Red Bell Peppers
Total time: 45
Yield: 6
Ingredients: 2 tablespoons cornstarch; salt and ground black pepper to taste; 2 pounds flank steak, cut into 1-inch cubes; 3 tablespoons peanut oil; 1 small red onion, chopped; 3 cloves garlic, minced; 2 teaspoons ground ginger; 1 cup reduced-sodium soy sauce; 0.75 cup brown sugar; 3 tablespoons hoisin sauce; 2.5 cups frozen green beans, thawed; 1 red bell pepper, sliced; 0.5 teaspoon red pepper flakes

Recipe by Erica Royster from allrecipes.com

Dinner 45 Mins.

Ingredients

6 servings

•

2 tablespoons cornstarch
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salt and ground black pepper to taste
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2 pounds flank steak, cut into 1-inch cubes
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3 tablespoons peanut oil
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1 small red onion, chopped
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3 cloves garlic, minced
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2 teaspoons ground ginger

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1 cup reduced-sodium soy sauce
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0.75 cup brown sugar
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3 tablespoons hoisin sauce
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2.5 cups frozen green beans, thawed
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1 red bell pepper, sliced
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0.5 teaspoon red pepper flakes

Instructions

Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.