3 tbsp. vegetable oil
1 tsp. minced ginger
1 tsp. minced garlic
1 small round onion sliced thin
1/2 cup of chopped green onions
1 cup of thinly sliced celery
1/2 cup shredded carrots
3/4 cup soy sauce
1/4 cup water
1 tsp. dried red pepper flakes
1 tbsp. peanut butter
1 tbsp. oyster sauce
2 tbsp. Nam Pla (Thai fish sauce)
2 tbsp. cornstarch
4 tbsp. water
1. Slice the flank steak thin across the grain. Heat up a non-stick skillet with oil over medium high heat. Sautee the ginger, garlic for a minute.
2. Add in the steak and cook until it just turns color, then add in the veggies and cook tossing frequently for a few minutes.
3. Mix the sauce ingredients in a bowl, then add into skillet and cook for a few minutes until heated through, about 7 minutes. Add in the cornstarch and water mixture to thicken the sauce. Stir a few times and set it on a platter for service. Serve hot with Jasmine rice. Salt and pepper to individual specification.
Raw Flank Steak
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