marinade:
2 Tbs olive oil
2 Tbs soy sauce
1 1/2 honey
2 cloves garlic
1 tsp minced ginger
1/4 tsp black pepper
1 1/2 Tbs corn starch
2lb flank steak, thinly sliced into strips against the grain
1 red bell pepper, coarse chop
2 small/medium zucchini, coarse chop
1 large onion, coarse chop
3 cloves of garlic, minced
1 tsp minced ginger
salt and pepper
3 to 4 Tbs sesame oil or olive oil
For the sauce:
1/2 cup chicken broth
2 Tbs soy sauce
1 1/2 Tbs corn starch
Whisk marinade ingredients and pour over steak. Let marinade at least 30 minutes, a couple of hours is preferred.
Heat wok or large skillet to medium high. Heat oil and add steak, work in two batches. Let steak get a good sear and then toss to finish cooking. Remove steak from skillet and add veggies, garlic, ginger, salt and pepper. Cook, stirring often until crisp tender. Return meat to pan and stir in sauce. Coat well and cook until thickened a bit. Serve over rice.