Mongolian Ginger Beef

• 1/2 cup soy sauce
• 1 tablespoon garlic, chopped
• 1 tablespoon fresh ginger, chopped
• 1 teaspoon sesame oil
• 1 teaspoon ground black pepper
• 2 lbs beef flank steak
• 1/2 cup red pepper, julienned about 3-inch long strips
• 1/2 cup green pepper, julienned
• 1/2 cup onion, julienned
• 1 cup broccoli floret, blanched
• 1/2 cup black bean garlic sauce
• green onion (garnish)
• cooked rice (Jasmine preferred)

1. Combine soy sauce, chopped garlic and ginger, sesame oil and black pepper in a large mixing bowl and whisk together. Slice flank steak on a bias, approximately 1/8-inch thick. Add to marinade, cover, and refrigerate for a minimum of 2 hours. When ready to cook, drain marinade from meat.
2. Lightly oil wok or deep skillet. Grill the beef for 2 minutes. Add the peppers, onions, and broccoli. Continue cooking for 1 to 2 minutes until beef is almost cooked throughout. Add sauce and toss with beef mixture. Coat well and continue to saute for 1 minute. Remove from heat. Garnish beef with green onion straws and serve with steamed jasmine rice.

soy sauce, garlic, fresh ginger, sesame oil, ground black pepper, red pepper, green pepper, onion, broccoli floret, black bean garlic sauce, green onion, rice

Taken from www.food.com/recipe/mongolian-ginger-beef-351399 (may not work)