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Ingredients
- 1 lb Flank steak or sirloin, thinly sliced against the grain
- 1 tbsp Low-sodium soy sauce
- 1 tbsp Cornstarch
- 1 tsp Neutral oil
- 1 cup Low-sodium soy sauce for sauce
- 1 cup Low-sodium beef broth
- 1 tbsp Oyster sauce
- 1 tbsp Rice vinegar
- 2 tsp Brown sugar or honey
- 1 tsp Toasted sesame oil
- 2 tsp Cornstarch for sauce
- 1 tbsp Neutral high-heat oil
- 3 cup Broccoli florets
- 1 whole Red bell pepper, sliced
- 2 whole Carrots, thinly sliced
- 3 clove Garlic cloves, minced
- 1 tbsp Fresh ginger, finely grated
- 2 whole Scallions, sliced
- 1 cup Uncooked jasmine rice
Instructions
Cook jasmine rice according to package directions.
Toss sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1 teaspoon neutral oil. Let stand approximately 10 minutes.
Whisk all sauce ingredients together.
Heat a wok or large skillet over high heat. Add approximately half the cooking oil. Add beef in a single layer. Cook in batches if necessary. Sear quickly until browned. Transfer beef to a plate.
Add remaining oil. Add broccoli, bell pepper and carrots. Stir-fry approximately 3 minutes. Add 2 tablespoons water. Cover for approximately 1-2 minutes to briefly steam vegetables. Uncover.
Add garlic and ginger. Stir-fry approximately 30 seconds. Return beef to the skillet.
Stir sauce again. Pour sauce into skillet. Toss continuously for 1-2 minutes until glossy and lightly thickened. Remove from heat.
Finish with scallions. Serve over hot jasmine rice.
Nutrition per serving
480
Calories
34g
Protein
42g
Carbs
18g
Fat
Chef's Notes & Storage
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