Servings: 4
Calories: 391kcal
Equipment
- 1 wok
Ingredients
- 1 pound flank steak
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons cornstarch
- 2 Tablespoons cooking oil
- 2 cups broccoli florets
- 1 cup shredded carrots
- 1 cup snow peas
- 2 red bell pepper sliced
- 1 green onion sliced
FOR THE SAUCE:
- ½ cup low-sodium soy sauce
- 3 Tablespoons brown sugar
- ½ teaspoon garlic powder
- 1 teaspoon ginger
- 2 Tablespoons sesame seeds toasted
Instructions
- Strips of beef should be no thicker than 1/2 inch and no longer than 2 inches. Put it into a freezer bag (or medium bowl). 2 Tablespoons of soy sauce and 2 Tablespoons of cornstarch should be added and then placed away. For at least 30 minutes, let this marinade at room temperature.
- Vegetables should be prepared and placed aside.
- Making the sauce: Brown sugar, ginger, garlic powder, and 12 cup soy sauce are all combined in a whisk. Leave this alone.
- In a sizable, deep skillet or wok, heat the oil to a high temperature.
- Fry the meat for 3 minutes after adding half of it to the skillet. Take this meat out of the skillet, then fry the remaining pieces. After that, take it out of the skillet.
- Except for the green onions, add the vegetables to the skillet and cook for 2 minutes.
- Reintroduce the beef to the skillet after that. Heat the sauce thoroughly after adding it.
- Top with the toasted sesame seeds and green onions.
- Serve over rice or noodles.
Video
Nutrition
Calories: 391kcal | Carbohydrates: 28g | Protein: 32g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 68mg | Sodium: 1542mg | Potassium: 1009mg | Fiber: 5g | Sugar: 15g | Vitamin A: 7794IU | Vitamin C: 134mg | Calcium: 103mg | Iron: 4mg
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