Beef & Vegetable Stir-Fry

Ingredients

• 1 1/4 lb lb Flank steak or sirloin, thinly sliced against the grain
• 1 tbsp tbsp Low-sodium soy sauce
• 1 tbsp tbsp Cornstarch
• 1 tsp tsp Neutral oil
• 1/4 cup cup Low-sodium soy sauce for sauce
• 1/2 cup cup Low-sodium beef broth
• 1 1/2 tbsp tbsp Oyster sauce
• 1 tbsp tbsp Rice vinegar
• 2 tsp tsp Brown sugar or honey
• 1 tsp tsp Toasted sesame oil
• 2 tsp tsp Cornstarch for sauce
• 1 tbsp tbsp Neutral high-heat oil
• 3 cups cup Broccoli florets
• 1 whole Red bell pepper, sliced
• 2 medium whole Carrots, thinly sliced
• 3 clove Garlic cloves, minced
• 1 tbsp tbsp Fresh ginger, finely grated
• 2 whole Scallions, sliced
• 1 cup cup Uncooked jasmine rice

Instructions

1. Cook jasmine rice according to package directions.
2. Toss sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1 teaspoon neutral oil. Let stand approximately 10 minutes.
3. Whisk all sauce ingredients together.
4. 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.
5. 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.
6. Add garlic and ginger. Stir-fry approximately 30 seconds. Return beef to the skillet.
7. Stir sauce again. Pour sauce into skillet. Toss continuously for 1-2 minutes until glossy and lightly thickened. Remove from heat.
8. Finish with scallions. Serve over hot jasmine rice.

Nutrition

Chef's Notes

Thin slicing and high heat are more important than long cooking. Overcooking the beef will make it tough. Food safety: Cook beef to desired doneness.

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