Beef stir-fry made with flank steak, onions and peppers in a spicy garlic-lime infused sauce served with a side of rice makes a takeout style meal.
Slice the flank steak into very thin strips, cutting across the grain. Place the slices in a medium bowl.
In a small bowl make the sauce by whisking together soy sauce, water, sherry, chili garlic sauce, brown sugar, garlic, ginger, lime zest, lime juice and cornstarch.
Spoon about 2 tablespoons of the sauce over the sliced steak and toss to coat. Let the steak sit at room temperature to marinate for 10 – 15 minutes. Set aside the rest of the sauce.
Meanwhile, bring 3 cups of lightly salted water to a boil. Add rice, reduce heat to simmer, cover and cook for 15 to 18 minutes until all liquid is absorbed. Keep warm.
In a large 12” skillet or a wok, heat the oil over medium-high heat. Add the steak evenly distributing it. Cook steak while stirring just until browned and no pink remains.
Add the onions and peppers. Cook for 3 - 4 minutes while stirring constantly until the vegetables are just tender.
Whisk the sauce again and pour it into the skillet while stirring to combine all the ingredients. Cook for about 2 minutes, or until the sauce thickens.
Fluff rice with a fork just before serving. To serve pile the rice in individual bowls and top with a portion of the stir-fry. Garnish with fresh green onions and sliced limes.