Ingredients
2tbspavocado oildivided (or other high-heat oil)
1lbflank steakthinly-sliced
1white onionmedium, peeled and thinly sliced
1red bell pepperlarge, cored and thinly sliced
4clovesgarlicpeeled and thinly sliced
½cupSzechuan Sauce
green onionsthinly sliced (optional)
sesame seedstoasted (optional)
red pepper flakescrushed (optional)
Preparation
Heat 1 tbsp oil in a wok or large sauté pan over high heat.
Add steak and sauté for 4 to 5 minutes, tossing occasionally, until cooked through. Transfer steak to a clean plate and set aside.
Add the remaining 1 tablespoon oil to the pan, along with the onion and bell pepper. Sauté for 3 to 4 minutes, tossing occasionally, until cooked by still slightly crispy.
Add garlic and sauté for 1 more minute, or until fragrant.
Reduce heat to medium. Add the steak and Szechuan sauce to the veggies, and toss to combine for about 30 seconds, or until the sauce thickens up.
Remove from heat and serve immediately over rice or noodles, sprinkled with your desired toppings.
