When cooking beef in a wok, you need high heat for a fast sear. Chef Gavin prepared this dish by placing a wok inside the Big Green Egg, but you can use any grill or even the stovetop. Marinate the flank steak, then stir-fry with your favorite vegetables for a tasty, glazed beef dish to serve alone or over rice.

Szechuan Beef Recipe: https://www.certifiedangusbeef.....com/recipes/Szechua

Ingredients:
1 pound Certified Angus Beef ® flank steak, cut against grain into 1/4-inch thick strips
4 tablespoons soy sauce, divided
4 tablespoons rice wine (Shaoxing), divided
1 tablespoon cornstarch
1 tablespoon rice wine vinegar
2 tablespoons canola oil
3 cloves garlic, minced
2 teaspoons Szechuan peppercorns, crushed (or 1-teaspoon of each, chili flake and black pepper)
2 tablespoons oyster sauce (or hoisin sauce)
10 small red chilies, halved and seeded
4 scallions, cut into 2-inch segments

Learn more about the Flank Steak: https://www.certifiedangusbeef.com/cuts/Flank

~~ If it's not CERTIFIED, it's not the best. ~~

#stirfry #beef #CertifiedAngusBeef

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