Uncooked lean flank steak
1 oz, whole
Ground red pepper
1 tsp, Marinade
Low sodium soy sauce
Chopped red hot chili peppers
2 Tbsp, raw, seeded and sliced thin
2½ Tbsp, grated
Fresh orange juice
3 Tbsp, Snap Pea and Pepper Stir-Fry
Uncooked sugar snap peas
2 cup(s), julienne
1 cup(s), or orange pepper cut julienne, whole
¼ cup(s), 1-inch pieces of green
¼ cup(s), fresh , chopped
2 clove(s), medium, minced
1 clove(s), medium, minced
- With a small paring knife, lightly score flank steak on both sides. Place scored whole flank steak and marinade ingredients into a large sealable plastic bag and seal it tightly. Gently turn the bag to combine the marinade ingredients with the raw steak. Place the marinated steak into the refrigerator and marinate up to 4 hours.
- Preheat your indoor or outdoor grill to high heat. Lightly oil the clean grill surface with the canola oil. Place whole marinated flank steak onto the pre-heated grill. Grill steak on each side for approximately four minutes, be sure to rotate the steak once at 90-degrees to have even grill marks on the steak. Once steak is grilled, remove it from the grill and allow it to rest for a minimum of 5-7 minutes. While steak is resting, prepare the stir-fry.
- Pre-heat a large skillet or wok over high heat. Place canola oil and garlic into the hot pan and cook for a few seconds. Add cut peas, peppers and green onions and toss gently- continue to cook over high heat for 3-4 minutes. Add the chopped fresh cilantro and season with salt and pepper. Remove stir-fry from the heat.
- With a sharp knife, cut steak into thin slices. To ensure tender slices, cut the steak against the grain. Serve the sliced beef with your snap pea and pepper stir-fry.