Ingredients

1 (1/2-lb) piece flank steak, well trimmed

2 teaspoons soy sauce

1 1/2 teaspoons cornstarch

1 1/2 teaspoons Chinese rice wine (preferably Shaoxing) or medium-dry Sherry

1 teaspoon finely grated peeled garlic (use a rasp grater)

1 teaspoon finely grated fresh ginger (use a rasp grater)

1/2 teaspoon salt

1/4 teaspoon sugar

5 teaspoons vegetable oil

1 tablespoon ketchup

1 tablespoon hoisin sauce

2 to 3 teaspoons chile garlic sauce, such as Vietnamese Tuong Ot Toi

1 large red bell pepper, cut lengthwise into 1/4-inch-wide strips (1 1/2 cups)

2 scallions, halved lengthwise and cut into 1-inch pieces (1/2 cup)

• Special equipment: a rasp grater; a well-seasoned 14-inch flat-bottomed wok
• Accompaniment: steamed white rice

Description

Traditionally, The Garlic And Ginger In The Marinade Are Minced, But Grace Young Finds It Easier To Use A Rasp Grater.

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