Description
A savory and sweet dish featuring tender flank steak, vibrant vegetables, and a rich sauce that transports you to an Asian street market.
Ingredients
Scale
- 1 carrot (peeled and julienned)
- 1 red bell pepper (sliced into strips)
- 1 Tbsp unsalted butter
- 2 Tbsp neutral oil (divided)
- 1 lb flank steak (thinly sliced against the grain)
- 1/4 cup corn starch
- 1/3 cup green onions (thickly sliced from 4 stems)
- 1 tsp sesame seeds (optional garnish)
- 1 tsp fresh ginger (peeled and grated)
- 4 garlic cloves (peeled and grated)
- 1/3 cup brown sugar (packed)
- 1/3 cup water
- 1/3 cup low-sodium soy sauce
- 1 tsp Sriracha (or to taste)
Instructions
- Prepare the Beef: In a bowl, coat the thinly sliced flank steak with cornstarch and set aside.
- Mix the Sauce: In a small bowl, combine soy sauce, brown sugar, water, ginger, and garlic. Stir well and set aside.
- Sauté the Vegetables: Heat oil and butter in a skillet over medium-high heat. Stir-fry the carrot and bell pepper for 3-4 minutes, then remove and set aside.
- Sear the Beef: Increase heat to high, add remaining oil, and sear the beef in batches for about 2 minutes on each side until crispy.
- Combine and Simmer: Return vegetables and green onions to skillet, pour in the sauce, and simmer on medium-low for 3 minutes until thickened. Garnish with sesame seeds if desired.
Notes
Customize with your favorite vegetables or use chicken as an alternative to beef. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg