1 very large red onion or 2 large, sliced into strips
6 large cloves garlic, minced
½ teaspoon fresh ginger, grated
½ teaspoon Sriracha chili sauce
1 tablespoon of brown sugar
¾ cup rice wine vinegar
¾ cup soy sauce
Salt, to taste
cornstarch slurry (1 tablespoon of cornstarch mixed in ½ cup cold water)
For the meat:
Combine all marinade ingredients and pour into gallon sized bag.
Place meat into a large plastic bag with marinade and allow the meat to marinate in the refrigerator for at least 3 hours or up to overnight
Before cooking, remove meat from refrigerator and preheat grill to high for 10 minutes.
Season the meat with salt, and then grill meat on high for 3 to 4 minutes each side and allow to rest for 10 minutes before slicing.
For the vegetables:
Heat Wok over high heat until smoking
Add canola oil, peppers, onions, and garlic and stir fry vegetables until softened (about 10 minutes)
Add vinegar, soy sauce, fresh ginger, Sriracha sauce, sugar and then stir to combine.
Season with salt to taste
Slowly add slurry (must be cold) to hot vegetable mixture and stir to combine
Combine sliced beef with stir-fried vegetables
My stove is not hot enough to cook the meat as quickly as I would like to in the Wok, to avoid getting tough meat so I use my Weber grill to do cook the meat; if you have a more powerful stove, slice and cook the meat on the stovetop in your Wok just prior to cooking the vegetables. I've found the best way to get London Broil tender is to marinate it and then cook briefly over the highest heat possible.
Recipe by Feeling Foodish at http://feelingfoodish.com/my-favorite-beef-stir-fry/