This Month's Recipe

Freeze flank steak until partially frozen so that it can be easily sliced. Cut into almost paper thin slices and marinate in ¼ cup soy sauce for an hour. Using a wok or shallow skillet, heat olive oil until hot. Add garlic and cook until it browns slightly. Remove garlic particles from oil. Add peppers and stir-fry for two minutes or until their skin begins to blister. Add tomatoes and cook an additional two minutes, stirring constantly.

Add steak and cook for an additional two to three minutes until steak is barely cooked. Make a mixture of remaining of soy sauce and cornstarch and add to steak and vegetables. Stir until mixture just begins to thicken.

Remove from heat and serve over bed of hot white rice.

The garlic gives a surprisingly subtle taste to the dish. Remember to have all your ingredients ready before you start cooking as this is a stir-fry dish and the actual cooking occurs rapidly. This keeps well refrigerated for up to three days and is a great left over.

Bon Appetit!