Ingredients
- 1 lb Beef Flank Steak, partially frozen
- 4 Garlic Cloves
- 1/2 C Lightly Packed Cilantro Leaves
- 1 Tbsp Soy Sauce
- 1 1/2 Tbsp Water
- 1 1/4 tsp Coarsely Ground Black Pepper
- 1/2 tsp Sugar
- 1/3 C Water
- 4 tsp Fish Sauce
- 1/2 tsp Cornstarch
- 3 Tbsp Vegetable Oil
- 1 Tbsp Water
- 1 Sm Obion , halved lengthwise, cut into 8 wedges
Servings:
Instructions
- Cut steak on the diagonal into thin slices
- Place in a medium-size bowl
- In a mortar, pound garlic and 1/4 cup of the cilantro leaves to a paste
- Stir in soy sauce, 1 1/2 tbsp water, pepper and sugar, spoon onto steak.
- Let stand 30 minutes
- Combine 1/3 cup water and fish oil in small bowl and set aside.
- Blend cornstarch and remaining 1 tbsp water in a separate bowl and set aside
- Heat a wok over high heat, add oil and heat.
- Add steak, cook, stirring until no longer pink.
- Add fish sauce mixture and onion. Cook stirring for 1 minute
- Stir cornstarch mixture to blend in cornstarch that has settled and add to wok.
- Cook stirring until sauce thickens slightly
- Spoon onto heated platter, arrange remaining cilantro leaves in center.
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