Chef Mark Elliotte
Of The Big Rock Bistro
Pulaski Technical College
Serves 4
3/4 pounds beef flank steak cut into ½ inch cubes
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon 5 spice powder
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
1 large Fuji apple cored and cut into 1/2 inch cubes
1 tablespoon olive oil
1/2 green bell pepper seeded and cut into 1/2 inch dice
1/2 red bell pepper seeded and cut into 1/2 inch dice
1/2 yellow bell pepper seeded and cut into 1/2 inch dice
3 green onions cut into 2 inch lengths
1 tablespoon toasted sesame seeds
1 tablespoon sesame oil
TO PREPARE THE APPLES: In a small bowl combine the lemon, zest, and 5 spice, mix. Add the apple and coat well.
TO PREPARE BEEF: Place a sauté pan over high heat until hot. Add oil and the garlic and ginger, cook for 30 seconds. Add the beef and cook, stirring until medium rare about 3 minutes. Then add the bell peppers, apple, and onion, cook 2 minutes remove from heat. Add the soy sauce, sesame sauce, transfer to serving plate and garnish with the sesame seeds.
