Flank Steak with Stir-Fried Vegetables – Gluten-free version

👨‍🍳 Method

For the Soy-Honey Sauce

1. 1
   In a small bowl, mix the gluten-free soy sauce, honey, sesame oil, garlic and ginger.

   Bowl

   💡Honey balances the saltiness of the soy and caramelizes over heat: on the grill it gives a browned crust, and in a pan a glossy sauce.

To assemble

1. 2
   Put the steak in a bag with the marinade and marinate 1 hour in the fridge.

   Refrigerator
2. 3
   Heat a cast-iron pan over very high heat and grease lightly.

   ⚙ Greased Flat PanStoveCast-iron pan

   💡Wipe off the excess marinade before searing: the honey in it burns quickly over high heat.

   💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
3. 4
   Sear the steak 4–5 minutes per side.

   Stove

   💡Don't move the meat until the underside is browned: it releases from the pan on its own, and the crust stays on it.
4. 5
   Let rest 5 minutes and slice against the grain.

   KnifeCutting board

   💡Flank and other fibrous cuts are sliced thinly against the grain: that way each slice is short and tender, not chewy like rubber.
5. 6
   Prep all the vegetables ahead, cut thin and even.
6. 7
   Heat the wok over high heat until very hot, then add the oil.

   ⚙ Pan-fryingStoveWok

   💡A very hot wok and a few vegetables at a time: crowded vegetables release water and steam instead of charring, and lose their crunch.
7. 8
   Add the onion, red pepper and green pepper and keep stir-frying 2–3 minutes, until the vegetables are tender but still crisp.
8. 9
   Add the black pepper and stir until the vegetables are evenly coated.
9. 10
   Place the stir-fried vegetables next to the steak.
10. 11
    Garnish with the green onion.