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.