|(Food Styling/Lisa Falso; Erik Jacobs for The Boston Globe)|
Serves 4 with leftovers
|4||tablespoons vegetable oil|
|1||tablespoon soy sauce|
|1||tablespoon brown sugar|
|1||clove garlic, finely chopped|
|1||piece (1 inch) fresh ginger, finely chopped|
|Salt and black pepper, to taste|
|1||large flank steak (about 3 pounds)|
|1||onion, thinly sliced|
|1||red bell pepper, thinly sliced|
|1||pound fresh snow peas, trimmed|
2. In a small bowl combine 2 tablespoons of the vegetable oil, soy sauce, brown sugar, garlic, ginger, salt, and pepper. Spread the rub on the meat, place on a rimmed baking sheet or broiling pan, and let it sit at room temperature for 20 minutes.
3. With a small knife, score the meat on both sides so it doesn’t curl during cooking. Broil the meat 3 to 4 minutes on a side (for medium rare) or 5 to 7 minutes (for medium). Let the meat rest about 5 minutes.
4. In a skillet over medium-high heat, heat the remaining 2 tablespoons vegetable oil until hot. Add the onion, red pepper, salt, and black pepper. Cook, stirring constantly, for 3 minutes or until the vegetables are almost tender.
5. Add the snow peas and cook, stirring constantly, 3 minutes more or until all the vegetables are tender. Taste for seasoning and add more salt and pepper, if you like.
6. Slice the steak thinly against the grain and set several slices on each plate. Garnish with the snow pea mixture (save 1 cup for tomorrow’s soup). Keri Fisher