Sizzlin' Spicy Szechuan Stir-Fry

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  Avocado oil(30g)
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  Beef Flank Steak, Boneless(454g)
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  Yellow Onion
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  Bell Pepper
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  Garlic(240g)
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  Szechuan Sauce, Prepared

Instructions

1. 1Pat the flank steak dry with paper towels, then slice against the grain into thin strips (about ¼-inch thick).
2. 2Heat 1 tablespoon of avocado oil in a wok or large sauté pan over high heat until shimmering, about 1 minute. Add the steak in a single layer and cook for 3–4 minutes, tossing occasionally, until the edges are browned and the internal temperature reaches 130–135°F for medium-rare. Transfer to a clean plate and set aside.
3. 3Add the remaining 1 tablespoon oil to the pan over high heat. Add the onion and bell pepper, and cook for 2–3 minutes, tossing frequently, until the vegetables are tender-crisp with slightly charred edges. Add the garlic and cook for 30–45 seconds until fragrant.
4. 4Reduce heat to medium-low. Return the steak to the pan along with the Szechuan sauce, and toss continuously for 45–60 seconds until the sauce coats all ingredients and thickens slightly.
5. 5Remove from heat immediately. Divide the stir-fry evenly into 3 airtight containers while hot, leaving room for rice or noodles on the side.
6. 6Seal containers and allow to cool to room temperature before refrigerating for up to 4 days. Reheat in a skillet over medium heat for 2–3 minutes, stirring occasionally, before serving.