This was a delicious weeknight treat. I love flank steak because it's cheap and versatile. And this one didn't even need to be marinated. It was great with some brown rice, and I sauteed some snow peas and mushrooms with a little soy sauce on the side. Enjoy!
Asian Flank Steak with Peppers
1 1-lb flank steak, sliced paper thin against the grain (this is easiest to do when it's frozen)
2 T. flour
garlic salt & pepper
2 T. garlic, minced
1 T. ginger, minced
1 pepper, cut into strips
1/2 c. sliced onion
3/4 c. beef consomme
2 T. soy sauce
Put steak into a ziploc with flour, garlic salt and pepper. Shake to coat. Coat a skillet with some olive oil. Sear the garlic and ginger until they smell good, then add the steak. Cook it until browned, about 5 minutes. Then add the rest of the ingredients and cover it up. I left it for about 5 minutes and then uncovered it to simmer off a little of the juice.
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