Ingredients

  • 2 pounds flank steak
  • 1 cup stemless shiitake mushrooms, thinly sliced
  • 2 cup green onions, cleaned, cut 1-inch pieces
  • 1 cup baby carrots, blanched crisp tender
  • 1 tablespoon ginger root, minced
  • 2 cups sugar snap peas
  • 2 teaspoons garlic, minced
  • 12 cups rich beef stock, fat free
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil
  • 1 tablespoon light soy sauce
  • Coating For Steak:
  • 2 tablespoons dry sherry
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 4 cup cornstarch
  • peanut oil (small amount)
  • Adobo Spice:
  • 1 tablespoon salt
  • 2 teaspoons white pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons turmeric
  • 1 tablespoon granulated garlic

 

Instructions

Cut flank steak into 8-inch thick slices and marinate in adobo for 1 hour; coat with dry sherry, balsamic vinegar, brown sugar, and cornstarch. Sear steak, in small amounts, in a non-stick or wellseasoned wok with a very small amount of peanut oil. Repeat the process with all of the steak; reserve in a warm place. Add vegetables; stir-fry for 3 minutes. Combine stock and 2 tablesoons cornstarch, add to wok and bring to a boil until thickened. Add steak and season with soy sauce and sesame oil. Serve with white rice or lo mein noodles.