1 lb flank steak diagonally sliced (or thinly sliced round steak or sirloin, etc)
Marinade:
1/4 cup soy sauce
2 tablespoons dry sherry (or substitute with 2 T pineapple or orange juice)
1 teaspoon sugar
2 teaspoons cornstarch
1/4 cup water
2 tablespoons oil
4 cloves garlic, chopped
2 teaspoons fresh ginger root, peeled & grated (or 1 tsp powder)
2 scallions, chopped
2 tablespoons oil
1 large onion, sliced
2 bell peppers, sliced
Marinate steak for 15 minutes or more (I do 30-45+ minutes). Add 2 T oil to hot wok. Swirl and stir fry garlic, ginger and scallions for 30 seconds.
With slotted spoon, reserving the marinade, add half the steak and stir fry for 3 minutes. Remove and set aside and repeat with remaining steak.
Add 2 T oil and stir fry onion and green pepper for 2+ minutes (or until desired doneness). Then push veggies to sides of wok and add marinade to center of wok and stir until thickened and bubbly. Blend in vegetables, add steak and heat thoroughly.
Photo credit: SeriousEats.com