This was really good!!! I like flank steak cause it can actually get cooked "well done" really easily -- hehe!
Serves 4 - OBB Cookbook
3 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon brown sugar
2 teaspoons soy sauce (if this needs to be gluten-free, check the soy sauce label)
1/2 teaspoon cornstarch
12 ounces flank steak, thinly sliced (if it’s semi-frozen, it’s easier to slice)
1/4 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
1 tablespoon cooking oil (olive, coconut, or canola), divided
1 small red onion, sliced
1 medium red bell pepper, sliced
1 tablespoon minced fresh ginger
1 teaspoon minced fresh garlic
1 cup cubed, ripe (but not too ripe) mango
1/4 cup fresh basil, roughly chopped or torn
2 tablespoons chopped cilantro
2 tablespoons chopped fresh mint
Whisk together the water, lime juice, sugar, soy sauce, and corn starch. Set aside.
Toss together the basil, cilantro, and mint and set aside.
Sprinkle the steak with crushed red pepper and black pepper and toss to combine. Heat half of the oil in a large skillet or wok over high heat. When hot, add the steak and cook for about 3-4 minutes or until almost cooked through. Remove from the pan and set aside. Heat the remaining oil in the skillet and add the onion, pepper, and ginger. Cook for 1-2 minutes or until tender-crisp. Add the garlic, steak, mango and stir-fry until the steak is cooked through. Add the sauce and cook until thickened slightly. Serve immediately over rice and sprinkle with herb mixture.