2 ½ lbs. of carrot chips
2 lbs. of Flank Steak cut into 2” cubes
1 ½ lbs. of green beans
4 tbs. of Hoisin sauce
3 tbs. soy sauce
3 tbs. sake
2 Tbs. corn starch
2 tsp. sugar
4 tbs. of peanut or canola oil
3 cloves garlic, finely chopped
2 slices of ginger, very finely minced
¼ tsp. red pepper flakes (or more if you like it hotter)
½ cup of whole roasted, unsalted cashews (optional)
Mix soy sauce, Hoisin sauce, sake, cornstarch and sugar. Add flank steak and marinate for at least one hour, or longer if you have time.
Blanch carrot chips for seven minutes or until tender. Drain. Blanch Green Beans for five minutes or until tender. Drain.
Heat 2 tbs. of oil in a wok or deep-sided skillet. When hot, add garlic, ginger and red pepper flakes. Mix until very lightly browned. Add in Flank Steak in one layer. Cook flank steak until carmelized on the outside and pink in the middle, approximately three minutes per side depending on how thick it is. Remove flank steak and sauce from pan.
If using cashews, lightly toast the nuts in a dry pan until they release their essential oils. You will smell them when they are ready. Do not over toast. Add 2 more tbs. of oil to pan. Add carrots chips and green beans, cook for 2 minutes. Add flank steak with sauce. Stir to combine and heat through. Add cashews on top, if using. Serve on heated platter with white rice on the side.
Recipe by Grimmway Farms