1/3 c. soy sauce
1/3 c. red pepper jelly
2 Tbsp. creamy peanut butter
2 tsp. cornstarch
1 lb. flank steak (thinly sliced)
3 Tbsp. Toasted Sesame Oil (divided)
1 bell pepper (any color), thinly sliced
2 c. broccoli florets (chopped)
1 1/2 c. sugar snap peas
1 Tbsp. minced garlic
4 green onions, chopped
rice (hot cooked)
Combine first 3 ingredients in a small bowl; stir together cornstarch and 1/3 cup water, and add to soy sauce mixture. Stir-fry half of steak in 1 Tbsp. hot olive oil in a large wok or skillet over high heat 3 to 4 minutes or to desired degree of doneness. Transfer steak to a plate; repeat procedure with 1 Tbsp. olive oil and remaining steak. Stir-fry bell pepper, next 3 ingredients, and half of green onions in remaining 1 Tbsp. hot olive oil 2 to 3 minutes or until tender. Add soy sauce mixture and steak; bring to a boil, stirring constantly; cook, stirring occasionally, 1 minute or until sauce is slightly thickened. Remove from heat, and sprinkle with remaining green onions. Serve immediately over hot cooked rice.
*Tested in Private Cooking Class
