Ingredients
- 1 ½ lbsthinly sliced flank steak (cut against the grain)
- 1 mediumyellow onion, thinly sliced
- 1red bell pepper, thinly sliced
- 2egg whites, beaten
- ¾ cupcornstarch
- oil for frying
- ¼ cuplow sodium soy sauce
- ¼ cupsweet chili sauce
- ¼ cupketchup
- 2 tablespoonshoney
- 2 teaspoonsasian chili paste
- 1 tablespoonrice vinegar
- 2garlic cloves, minced
Directions
- 1
Whisk all of the sauce ingredients in a small mixing bowl and set aside.
- 2
Dip the steak pieces into the egg and then dredge into the cornstarch, evenly coating each piece.
- 3
Cover the bottom of a heavy skillet with oil and heat over medium-high heat. Working in batches, add the battered steak and cook for 2-4 minutes on each side until the steak is cooked through and the coating is golden brown.
- 4
Set cooked steak aside on a plate lined with paper towels to drain.
- 5
Add the remaining tablespoon of oil to a large skillet along with the diced onion and bell peppers. Saute for 2-4 minutes or until the vegetables are softened.
- 6
Add the sauce to the skillet and cook for 2-3 minutes until the sauce is thickened.
- 7
Add the beef to the pan, toss to coat and remove from the heat. Serve immediately with rice, enjoy!