Ingredients
2 tablespoons soy sauce, divided
3 teaspoons cornstarch, divided
3/4 pound flank steak, thinly sliced across the grain
2 tablespoons dry sherry (optional)
1 teaspoon oriental sesame oil
1 teaspoon chili paste (optional)<
2 tablespoons vegetable oil
1 large onion (about 9 to 11 ounces) sliced vertically
1 teaspoon minced garlic
Dried whole red chili peppers, to taste
1 tablespoon water
Directions
Combine 1 tablespoon soy sauce and 1 teaspoon cornstarch in medium bowl. Add beef; stir to coat. Let stand 30 minutes. Combine remaining tablespoon soy sauce, sherry, sesame oil and chili paste in a small bowl; set aside. Heat wok or large skillet over medium heat. Add vegetable oil, swirling to coat sides. Add onion, garlic and chili peppers; cook and stir until onion is tender. Add beef; stir-fry 2 minutes or until lightly browned. Add soy sauce mixture and mix well. Combine remaining 2 teaspoons cornstarch and the water; add to the rest of ingredients. Cook and stir until sauce boils and thickens. Serve over traditional or cauliflower rice for a lower-carb meal. Makes 4 servings.
Per serving: About 251 cal, 15 g pro, 13 g carb, 15 g fat, 52% cal from fat, 33 mg chol, 570 mg sod, 2 g fiber.
