| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Passive Time | 15 minutes |
| Servings |
serves
|
Ingredients
Marinade
- 1 tsp minced garlic
- 1 tbsp ginger grated
- 1 tbsp soy sauce reduced sodium
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp poppy seeds or sesame seeds
- 1/2 tsp Chinese 5 spice
- 1/4 tsp black pepper
Stir Fry
- 500 g beef flank thinly sliced
- 1 cup snow peas sliced in half
- 1/2 cup Carrots sliced
- 1 cup shallots sliced
- 1/4 cup beef stock
- 2 tbsp soy sauce reduced sodium
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1/2 tbsp minced garlic
- 2 tsp sesame oil
- 1 tsp ginger grated
- 1 tsp cornstarch
- 1/2 tsp red pepper flakes
- 1 tbsp sesame oil cooking
Ingredients
Marinade
Stir Fry
|
Instructions
- Combine marinade ingredients in bowl and add flank steak. Set aside 15 minutes.
- While finishing the remaining stir fry, cook 1 1/2 cup of rice according to packet instructions.
- Heat 1 tbsp sesame oil in large skillet over MED HIGH heat. Remove excess marinade from steak and cook in a single layer, for 2-3 minutes, stirring to cook both sides. Depending on the size of your pan, you may need to do this in batches. Remove steak to plate.
- Heat remaining 1 tbsp sesame oil, then add peas, carrots and green onion and cook stirring often, 2-3 minutes.
- Whisk together broth, soy sauce, honey/brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes. Add steak and sauce to skillet, stirring to combine. Sauce will thicken.
- Place 1 cup of rice on a plate and cover generously with stir fry.
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