A unique and speedy stir-fry. Tender flank steak strips are marinated, flash-fried with bacon, and then tossed with crisp lettuce, green onions, and lemon slices.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 1/2 lbs | Flank Steak, thinly sliced |
| 4 tsp | Cornstarch |
| 4 tsp | Vinegar |
| 1 Tbsp | Sugar |
| 1/2 tsps | Salt |
| 1/4 tsp | Freshly Ground Pepper |
| 4 slices | Bacon, cut into thin strips |
| 1 large head | Iceberg Lettuce or Romaine Lettuce, sliced 1/2” thick |
| 2 sImage of X | Green Onions with tops, thinly sliced |
| 8 thin slices | Fresh Lemon (with peel), cut into quarters |
Instructions
1. Slice flank steak thinly across the grain into strips no thicker than inch. (The recipe notes it slices best when partially frozen). 2. In a bowl, toss steak strips with cornstarch, vinegar, sugar, salt, and pepper. Allow to stand for 30 minutes. 3. In a large skillet, slowly cook bacon strips until almost crisp. Remove bacon from pan and set aside. 4. Remove from skillet any bacon fat in excess of 4 tablespoons. Heat remaining bacon fat in skillet until very hot. 5.s Add beef strips to the very hot skillet and cook over very high heat for just a few minutes, tossing lightly to stir, just until browned. Remove meat from pan and set aside. 6.s Cut the lettuce across the head into inch thick slices. Thinly slice the green onions (with tops). Cut the very thin lemon slices into quarters. 7. Add lettuce, onions, and lemon quarters to the pan. Cook, tossing, for a minute or two, until barely wilted and tender-crisp. 8. Return beef and bacon to the skillet and just heat through. 9.s Garnish with additional sliced green onions if desired. 10. Serve immediately.
Note
Makes Four Servings
.webp)