Makes 6 servings
2 pounds beef flank steak, sliced across the grain into 1/4-inch strips
2 tablespoons unseasoned rice vinegar
2 tablespoons water
1 tablespoon fish sauce
1 tablespoon tamari sauce
1 tablespoon packed brown sugar
1/4 teaspoon hot pepper flakes
2 teaspoons minced garlic
1 medium onion, thinly sliced
1 1/2 red bell peppers, sliced
To Serve
3 tablespoons vegetable oil
Chopped fresh cilantro, optional
Sesame seeds, optional
In a large bowl, combine flank steak, rice vinegar, water, fish sauce, tamari sauce, brown sugar, hot pepper flakes and garlic.
Make It Now
In a wok or large skillet, heat vegetable oil over high heat. Add beef and marinade; cook, stirring constantly, for 3 to 4 minutes, or until meat is no longer pink inside. Add onion and bell peppers; cook, stirring, for 2 to 3 minutes, until tender. Remove from heat and sprinkle with cilantro and sesame seeds, if using.
Make It a Freezer Meal
Line a baking sheet with parchment paper. Spread sliced onion and bell peppers on baking sheet, separating them as much as possible. Place in freezer for 30 to 45 minutes, until onion and peppers are frozen solid. Transfer to a gallon-size freezer bag. Pour beef and marinade into another gallon-size freezer bag. Seal, removing as much air as possible, and freeze bags together as a kit.
Thaw and Cook
Place meat bag in refrigerator for at least 12 hours or up to 24 hours to thaw (leave vegetable bag in freezer). In a wok or large skillet, heat vegetable oil over high heat. Add beef and marinade; cook, stirring constantly, for 3 to 4 minutes, until meat is no longer pink inside. Add frozen onion and peppers; cook, stirring, for 3 minutes, until tender. Remove from heat and sprinkle with cilantro and sesame seeds, if using.
Text and photo from Seriously Good Freezer Meals by Karrie Truman. Text copyright © 2018 Karrie Truman. Photographs by Charity Burggraaf. Published by Robert Rose, Inc. Reproduced by arrangement with the Publisher. All rights reserved.