Steak Stir Fry
Thinly sliced beef is marinated and cooked with classic stir-fry vegetables in this easy recipe.
Ingredients
- 1 pound flank steak
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons cooking oil I use canola
- 2 cups broccoli florets washed, dried and cut into bite size pieces
- 1 cup shredded carrots
- 1 cup snow peas
- 1 red bell pepper sliced
- 1 green onion sliced
Sauce
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 tablespoons toasted sesame seeds
Instructions
- Cut the steak thinly across the grain. Make sure that steak is cut into no more than ½ inch thick, 2 inch long strips. Place it in a freezer bag or medium bowl. Stir in 2 Tablespoons of soy sauce and 2 Tablespoons cornstarch, then set aside to marinate at room temperature for at least 30 minutes.
- Prepare the sauce by whisking together ½ cup soy sauce, brown sugar, garlic powder, and ginger. Set aside. Prepare vegetables by cleaning and chopping.
- Heat oil to high heat in a large deep skillet or wok. Add half of the meat to the skillet and fry for 3 minutes. Remove from skillet and fry the remaining beef. You don’t want to crowd the meat or it will not sear properly. Once cooked, remove from skillet and set aside.
- Add the vegetables, minus the green onions, to the skillet and stir fry for 2 minutes.
- Add the beef back to the skillet.
- Stir in the sauce and heat thoroughly, usually 1-3 minutes. Sprinkle the green onions and toasted sesame seeds over top, then serve over rice, noodles or potatoes.
Notes
Slice It Thin: Make sure you are cutting the meat into thin slices. Thin sliced beef takes less time to cook, leaving a more tender bite.
Don’t Overcrowd The Pan: It’s important to not overcrowd the pan when cooking the steak. It’s best to work in batches if needed.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. They will reheat well in the microwave.
Nutrition
Calories: 340kcal | Carbohydrates: 25g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 2226mg | Potassium: 857mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6857IU | Vitamin C: 96mg | Calcium: 87mg | Iron: 4mg
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