This Asian-inspired stir-fry is packed with tender pieces of beef, colorful vegetables, and a delicious sauce, making it a hearty and satisfying meal for any meat lover.
350
Kcal
40 gr
Protein
30 min
Total time
Ingredients
1 lb flank steak, thinly sliced
2 tablespoons vegetable oil
3 cloves garlic, minced
1 small onion, sliced
1 red bell pepper, julienned
½ cup broccoli florets
½ cup snow peas
1 cup mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon cornstarch
1 teaspoon sesame oil
1 teaspoon grated fresh ginger
Salt and pepper, to taste
Instructions
In a small bowl, whisk together soy sauce, rice vinegar, honey, cornstarch, sesame oil, grated ginger, salt and pepper. Set aside.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add thinly sliced flank steak and stir-fry for 3-4 minutes, or until browned on all sides. Remove from pan and set aside.
Heat another tablespoon of vegetable oil in the same pan. Add minced garlic, sliced onion, and julienned red bell pepper. Stir-fry for 2-3 minutes.
Add broccoli florets, snow peas, and sliced mushrooms to the pan and continue stir-frying for an additional 2-3 minutes.
Return cooked beef to the pan and pour in the prepared sauce. Stir-fry for an additional 1-2 minutes, or until the sauce thickens and coats all the ingredients.
