Description
A delicious and flavorful stir-fry featuring beef, fresh vegetables, and a ginger-infused sauce, easily prepared in one pan.
Ingredients
- 1 pound flank steak or sirloin, thinly sliced against the grain
- 1 cup bell peppers (red and yellow varieties preferred), thinly sliced
- 1 cup broccoli, chopped
- 2 tablespoons fresh ginger, grated
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon brown sugar (or substitute with honey or agave syrup)
- 2 cloves garlic, minced
- 2 teaspoons cornstarch (to thicken the sauce)
- 1 teaspoon chili flakes (optional for spice)
Instructions
- Begin by marinating the beef. In a bowl, combine the sliced beef with soy sauce, garlic, and grated ginger. Let it sit for 15-30 minutes.
- While the beef marinates, prepare the vegetables. Slice the bell peppers thinly and chop the broccoli into bite-sized florets.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Add the marinated beef to the pan, cooking until browned and cooked through, about 3-4 minutes.
- Remove the beef from the pan and set aside. In the same pan, add a little more oil and throw in the broccoli and bell peppers. Stir-fry for about 3-5 minutes until tender but still crisp.
- Return the beef to the pan. Sprinkle the brown sugar and chili flakes (if using) over the mixture and stir well to combine.
- In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry. Pour this over the stir-fry, stirring continuously until the sauce thickens and coats the beef and vegetables.
- Serve hot over rice or noodles.
Notes
Slice the beef thinly against the grain for tenderness. Use a wok for even heat distribution.
