| Version | Notes |
| 0.1 | Initial release. Still testing marinade and sauce. |
Servings: 6-7
Heat level: Medium+ / Medium++
Materials
Main
- 2 lbs steak- flank / chuck / top sirloin
- Vegetables of choice
- 1 white onion
- 2 bell peppers
- 3 bunches of broccolini
- 5 cloves of garlic, minced.
- Rice of choice
- 2.5 cups uncooked jaismine
- Corn starch
Marinade
- 1 tbsp soy sauce
- 1 tbsp peanut oil
- 1/2 tsp Shaoxing wine
- 1/4 tsp sugar
- 1/8 tsp black pepper
Sauce
- 1/2 cup gochujang
- 1/2 cup sambal
- Red pepper flakes
- 1 tbsp peanut oil
Procedure
Mix marinade materials together in a large bowl. Thinly slice steak against the grain and place in bowl with marinade. Cover and place in refrigerator for at least 30 minutes.
Start rice.
Chop or slice vegetables as desired.
Make the sauce and set aside.
Heat a large pan or wok on medium / medium-high heat.
Add a neutral oil to the heated wok.
Optional – Lightly cover steak slices in corn starch
Stir-fry marinated steak sliced in small batches. Add oil as needed.
Stir-fry vegetables. If using broccoli or broccolini it is helpful to blanch first. Add aromatics like garlic after vegetables have started to soften.
After vegetables are cooked, lower the heat. Add back the cooked steak. Mix in the sauce.
Serve with rice.