Seven Flavor Beef

I made this recipe back in mid-November (2019) and want to make it again very soon--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.  I 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 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!