1 3/4 pounds flank steak

1/4 cup soy sauce

2 tablespoons honey

1 tablespoon chili paste

1-2 tablespoons light-flavored olive oil

Slice the steak across the grain into strips 1/2″ wide. Cut each strip into bite-size pieces, approximately 1/2″ – 3/4″ in size. Place the chunks of beef into a medium size bowl. Stir together the soy sauce, honey, and chili paste. Pour over the beef and stir to coat well. Let the meat marinate for 20-30 minutes.

Heat a heavy bottom stainless steel pan or wok over medium-high heat. When the pan is hot, add 1 tablespoon of oil and swirl to coat. Add ⅓ of the meat to the pan and spread out in a single layer. Let it cook for about a minute until the meat has browned. Flip the meat or toss with a spatula for an additional minute or two as it finishes cooking. Remove the meat from the pan to a plate.

Add half of the remaining meat to the hot pan and repeat the above steps. Add the cooked meat to the waiting plate. If necessary, add the remaining tablespoon of oil to the pan before adding the remaining meat. Repeat the steps.

Notes

If at any point the pan begins to smoke, it is too hot. Lower the heat slightly and continue cooking. Remove the steak bites from the pan when they are browned on the outside and still juicy on the inside. They will continue cooking for a minute after they are removed from the heat. Skirt steak may be substituted for the flank steak in this recipe.