Seven Flavor Beef

I first made this recipe back in mid-November (2019) and have made it many times since--so tasty!  10/10 for sure. I made a double batch and the amounts listed are for that. The only thing I did not double was the red pepper flakes, as I didn't want it to be too spicy--turned out just right for us. I wasn't sure where the marinade ended, so I put the veggie oil in with it. Ended up adding more oil to the wok after that for cooking the onion mixture, so next time I'll do half and half (which is how I wrote it out below).

Link to my YouTube "making of the recipe" video: https://youtu.be/B_xoIi_IV_4

Link to original recipe: https://www.foodnetwork.com/recipes/seven-flavor-beef-recipe-1916554

Ingredients (double batch amounts):

1 lb. sliced flank steak
2 T. lemongrass, minced
1 tsp. fresh ginger, minced
1 tsp. garlic, minced
1 tsp. fish sauce
1 tsp. sesame oil
1 tsp. honey
1 tsp. dried red pepper flakes
2 tsp. Chinese five-spice powder
2 tsp. kosher salt
1/4 c. vegetable oil, divided
1/2 c. red onion, thinly sliced
1 bunch green onions, thinly sliced
2 c. bean sprouts
1/4 c. hoisin sauce
2 T. ground peanuts
40 Thai basil leaves (note to self: finally found these at the Fresh International Market in Schaumburg)

Directions:

1. In a large bowl, combine flank steak through kosher salt plus 2 T. of the vegetable oil.  Cover and place in fridge for 1 hr.

2. In a wok, heat the remaining 2 T. vegetable oil over med-high heat.  Once the oil is heated (shimmering), add red onion, green onion, and bean sprouts.  Cook for 1 minute, stirring constantly.  Transfer to a plate/bowl.

3. Add marinated beef mixture to wok, then stir in hoisin sauce.  Add the peanuts and basil leaves; cook until beef is medium-rare (or desired doneness).  Serve with the reserved onion/sprout mixture and enjoy!