1 kg of flank steak cut into fine strips
1/4 cup of soy sauce
1 tablespoon of grated ginger
1 tablespoon of dry sherry wine
2 tablespoons of cornstarch
1/4 teaspoon of salt
6 medium red or green peppers, cut into 1 cm wide strips
3 medium onions, cut into rings
Vegetable oil or olive oil
1 lightly crushed garlic clove
1 tablespoon of mustard
1 kg of flank steak cut into fine strips
1/4 cup of soy sauce
1 tablespoon of grated ginger
1 tablespoon of dry sherry wine
2 tablespoons of cornstarch
1/4 teaspoon of salt
6 medium red or green peppers, cut into 1 cm wide strips
3 medium onions, cut into rings
Vegetable oil or olive oil
1 lightly crushed garlic clove
1 tablespoon of mustard
Prepare ahead of time for at least 2 hours
Cut the steak into fine strips and place it in a bowl with soy sauce, grated ginger, dry sherry wine, cornstarch, and salt. Reserve
Heat a large frying pan over high heat with 2 tablespoons of vegetable oil or olive oil
Fry the peppers for 5 minutes, stirring occasionally
Remove and reserve
Add another 2 tablespoons of vegetable oil or olive oil to the same pan, heat well, and sauté the onions for 3 minutes
Remove and reserve
Heat the frying pan again with another 2 tablespoons of vegetable oil or olive oil
Sear the garlic and steak, stirring constantly, until browned, about 3-4 minutes
Remove the garlic
Add the mustard and stir to combine
Assemble the salad in a serving dish, making layers of peppers, onions, and steak
Cover and refrigerate until serving time
Serve chilled.
