-8 oz. (230g) flank steak, sliced into 2-inch strips
-1 1⁄2 tsp. cornflour
-1 tbsp. + 1 tsp. rice wine 1 tbsp. soy sauce
-2 cloves garlic, minced 1 tsp. cold water
-1 tsp. sesame oil
-2 tbsp. hoisin sauce
-2 tbsp. olive oil
-1 tbsp. ginger, minced 1⁄2 tsp. chili flakes
-8 oz. (230g) shiitake mushrooms, chopped
-3 bell peppers, mixed colors, chopped
-1 tsp. cold water
1.) To slice the flank steak it is really important to cut the steak into really thin slices, cutting across the grain of the meat. Prepared like this will ensure a really tender piece of meat.
2.) Place the sliced steak into a medium bowl and coat with the cornflour, 1 teaspoon of rice wine, soy sauce, minced garlic, cold water, sesame oil, and season to taste with salt and pepper.
3.) In a small bowl, mix the remaining rice wine and hoisin sauce, then set aside.
4.) Heat 1 tablespoon of olive oil in a wok over high heat and add the beef in a single layer. Let the beef cook for 1 minute, then stir fry for another 1 minute. Transfer the beef to a plate.
5.) Add in the remaining oil, add the garlic, ginger and chili flakes and stir-fry for about 10 seconds. Next add the mushrooms and peppers, season to taste with salt and stir-fry for 2 minutes.
6.) Return the beef to the wok, along with the resting juices. Finally, add the hoisin sauce mixture and stir-fry for another 1 minute, until cooked through.
7.) Remove from the heat and serve immediately with rice or rice noodles.
ABOUT DANIELLE D.
Bachelor’s of Science–Nutrition and DieteticsIndiana University of Pennsylvania–2008
Associate’s in Applied Science–Health and FitnessMontgomery County Community College–2013
- Group FitnessACE
- Fitness Nutrition Specialist
- Aquatics FItnessBarre Instructor
Why you love fitness/PIT:
Danielle has been a Personal Trainer and Nutritionist since 2013. She started working at a YMCA in Pittsburgh, Pa, until she moved back to the Philadelphia area in 2014 (Philly is home!) Since then, she has taught a variety of different fitness classes and absorbed numerous hours of personal training experience since then. She has completed numerous 5ks, 10ks and the Tough Mudder in 2013. She has also been coaching and teaching nutrition clients for the past five years, teaching them the “why’ food is important, how food works, and how to properly prepare meals to keep accountable during the busy week.
Nutrition has always been an important part of her fitness goals, as well as for her clients. She believes ‘sustainable’ nutrition for the long run will continue to push your fitness goals forward for years to come–there is no quick fix to achieve goals. It is about consistency and hard work; no matter how much you work in the gym, it is impossible to get to where you want to be without proper nutrition to accompany the gym. You can still enjoy what you like, just everything in moderation! There are no ‘diets’ with Danielle. Just consistent meals paired with a badass fitness routine.