Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1/2 cup shredded carrots
- Cooked rice, for serving
- Sesame seeds, for garnish
- Green onions, chopped, for garnish
Instructions
- In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, brown sugar, ginger, garlic, and cornstarch. Add the sliced flank steak and toss to coat. Let marinate for at least 15 minutes.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned and cooked through, about 3-5 minutes. Remove beef from the skillet and set aside.
- Add broccoli florets and red bell pepper to the same skillet. Stir-fry for 3-5 minutes, until vegetables are tender-crisp.
- Return the cooked beef to the skillet with the vegetables. Toss to combine.
- Serve immediately over cooked rice, garnished with sesame seeds and chopped green onions.
Notes
- For extra spice, add a pinch of red pepper flakes to the sauce.
- Feel free to add other vegetables like snap peas or mushrooms.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg