I spent the entire day cleaning and organizing my home. First, I vacuumed then I steam cleaned the carpet, washed the curtains, cleaned the oven, mopped the floor, rearranged the pantry and polished the silver. Ok, I didn't really do that last one, but had I had silver to polish, it would have been polished. For reals. Before I knew it, 10 am had turned into 4 pm. Dinner was fast approaching and I wanted something fast and easy to prepare. It's times like these that I turn to my trusty wok for a quick meal. I was able to have dinner on the table in under 40 minutes. You beat me this time Rachael Ray!
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons sesame oil
1.5 tablespoons sriracha chili sauce (optional or to taste)
1 cup of green onions, finely chopped
2 teaspoons garlic powder
1 teaspoon ginger powder
2 lbs flank steaks (cut across the grain into very thin slices, no more than 1/8-inch thick) you may also substitute chicken breasts for the steak
2 tablespoons vegetable oil
Juice of one small lemon
Broccoli slaw, for topping
Chopped green onions, for sprinkling
Lettuce leaves (romaine, bib, iceberg)
In a bowl stir together soy sauce, sugar, sesame oil, green onions, garlic, ginger and lemon juice; mix until the sugar is dissolved. Add in the steak and toss to coat; marinade 20 minutes at room temperature.
Heat oil in a wok over high heat until just smoking, then add in the steak slices in one layer, saute the slices turning occasionally until browned and cooked through. Transfer to bowl and sprinkle with green onions.