Mise en place.
Bowl 1: Flank steak, soy sauce, dry sherry, black pepper, cornstarch, vegetable oil
Bowl 2: Onions
Bowl 3: Bell peppers
Bowl 4: Soy sauce, dry sherry, sugar, cornstarch
What amazing flavor this stir-fry has, and without any enhancements such as ginger, garlic, scallions, or fish sauce, sesame oil, or chili paste - common ingredients in stir-fries - here we have just soy sauce, sherry and pepper.
This is why I love stir-frying. You take the freshest of ingredients, with minimal spices and/or condiments and give them a quick toss in a very hot wok, and you have an incredible tasting meal in mere minutes, which is healthy to boot! I don't understand why everyone hasn't jumped on the wok-wagon.
We have been asked not to post the recipes on our blogs. You will find this recipe on page 94. Why don't you grab the book and join in on the fun (for we've only just begun) and become a Wok Wednesdays member yourself. Non-bloggers are welcome too. Pay us a visit over on Facebook.