Ingredients
Scale
- 1 pound flank steak, skirt steak, or top sirloin, cut bite-sized
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 tsp ground black pepper
- 4 tbsp soy sauce
- 2 tbsp chicken or veggie broth
- 2 tsp rice wine (mirin or Sherry wine)
- 2 tsp honey or brown sugar
- 2 tsp toasted sesame oil
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 tsp cornstarch
- 2 tbsp vegetable oil
- 1 small onion, sliced
- 1 small red bell pepper, sliced
- 1 carrot, sliced thinly
- 1 1/2 cups broccoli florets
- 2 scallions, sliced
- Sesame seeds, optional
- Steamed rice, optional
Instructions
- Marinate beef with soy sauce, cornstarch, and black pepper for 15-30 minutes.
- Whisk stir fry sauce ingredients and set aside.
- Heat 1 tbsp oil in a wok or skillet. Cook beef in 2 batches for 2-3 minutes per side. Remove and set aside.
- Heat remaining oil; sauté onion, bell pepper, and carrot 3-4 minutes until crisp-tender. Add broccoli and cook 2 minutes.
- Return beef to pan with juices, pour in sauce, and toss 2 minutes until thickened. Stir in scallions and garnish with sesame seeds. Serve immediately with rice if desired.
Notes
- Use any steak you like, slicing thin against the grain.
- Freeze meat 30 minutes before slicing for easier cuts.
- Use any vegetables you prefer: broccoli, snow peas, baby corn, mushrooms, asparagus.
- Fresh garlic/ginger can be replaced with paste.
- Store in an airtight container for 2-3 days. Freezing not recommended due to veggie texture changes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian