INGREDIENTS

• 1 Preferred Angus® Flank steak
• 1 Tbsp soy sauce
• 1 Tbsp dry sherry or Chinese rice wine
• 1 tsp baking soda
• 2 tsp corn starch

• 2 Tbsp soy sauce
• 1 Tbsp hoisin sauce
• 1-3 tsp chili sauce (depending on how spicy you like it)
• 1 Tbsp Chinese rice wine or dry sherry
• 2 tsp oyster sauce
• 2 tsp sugar
• 1-2 tsp sesame oil or chili sesame oil

• 1 Tbsp neutral oil
• 3 scallions-green part only cut into 2” pieces
• 2 tsp minced ginger
• 1 tsp minced garlic
• 1 jalapeno chili-stemmed and seeded – cut into small squares (optional)

INSTRUCTIONS

1. Place a 16” nonstick sauté pan over high heat. Add the oil and when smoking add the beef in a single layer. Let cook for 2 minutes undisturbed.
2. Add the ginger, garlic, and chili (if using) and toss to combine.
3. Add the sauce and bring to a simmer until desired consistency is reached and the meat is just cooked through.
4. Add the scallion greens and toss to combine.