- 12 oz (375 g) flank steak
- 4 cloves garlic, pressed or pounded into paste
- 1 tbsp (15 mL) Indian or other chili powder
- 1-1/2 tsp (7 mL) vinegar
- 1 tsp (5 mL) ground coriander
- 3/4 tsp (4 mL) salt
- 1/2 tsp (2 mL) ground cumin
- 1/2 tsp (2 mL) garam masala or 1/4 tsp/1 mL each ground cloves and black pepper
- 3 tbsp (45 mL) peanut or vegetable oil
- 1 tsp (5 mL) black mustard seeds
- 1 green bell pepper, sliced
- 1 red onion or white onion, sliced
- 1 or 2 hot peppers, sliced
- Sprigs fresh coriander
Slice steak across grain into †-inch/8 mm thick slices; mix well with garlic, chili powder, vinegar, ground coriander, 1/2 tsp/2 mL of the salt, cumin and garam masala. Let sit 30 to 60 minutes.
In wok or skillet, heat half of the oil over medium-high heat; add mustard seeds. Fry until mustard seeds turn grey, about 30 seconds. Add green pepper, onion, hot peppers and remaining salt; stir-fry until tender, sprinkling with 1 to 2 tbsp/15 to 30 mL water near end of cooking to prevent browning. Remove from skillet; set aside.
Add remaining oil to wok; when hot, add steak. Increase heat to high and stir-fry until oil has separated, liquid is evaporated and meat is well-browned and crispy on edges, about 10 minutes. Stir in green pepper mixture; heat through. Transfer to serving dish. Garnish with fresh coriander.
Makes 4 servings.