This speedy stir-fry, ready in just 20 minutes, achieves everything we love about Chinese takeout with just a few wholesome ingredients; no special equipment required. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely crisp and the sweet-savory sauce, made from just 4 ingredients, has reduced into a thick, glossy sauce. Pop the flank steak in the freezer for just a few minutes so it will be easier to slice.
Ingredients
2 tablespoons canola oil, divided 12 ounces flank steak, thinly sliced 1/2 teaspoon black pepper 1/4 teaspoon kosher salt 1/4 cup dark brown sugar 3 tablespoons reduced-sodium soy sauce 2 tablespoons unseasoned rice vinegar 3 cups fresh broccoli florets 3 cups sliced red bell peppers (about 2 medium) 2 cups hot cooked brown rice 1/2 cup chopped green onions (green parts only)
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Nutritional Information
Calories 394 Fat 13g Satfat 2.5g Monofat 6.4g Polyfat 2.6g Protein 25g Carbohydrate 45g Fiber 6g Cholesterol 53mg Iron 3mg Sodium 634mg Calcium 87mg Sugars 16g Est. added sugars 12g
How to Make It
Step 1
Heat 1 tablespoon oil in a large skillet over high. Sprinkle steak with black pepper and salt. Add steak to pan; cook 5 minutes or until browned, stirring occasionally. Remove steak from pan (do not wipe out pan).
Step 2
Combine sugar, soy sauce, and vinegar in a small bowl. Add remaining 1 tablespoon oil, broccoli, and bell peppers to pan; cover, and cook 2 minutes. Uncover pan; add soy sauce mixture.
Step 3
Cook 6 minutes or until vegetables are crisp-tender and liquid reduces by about half. Add steak; cook 1 minute. Divide rice evenly among 4 plates; top with beef mixture and green onions
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