About this dish…voted NEW family favorite stir fry! It’s the perfect blend of crunchy, colorful veggies, tender slices of beef in a sweet/savory/spicy sauce. You could change up the veggies and even the protein to your liking and it would still be delish, I promise! Enjoy!!
Ingredients: Feeds 4-6
- 1.5 lb flank steak
- 2 tbsp canola oil (plus extra)
- 2 small heads broccoli cut into florets
- 1 red bell pepper, chunked
- 1 green bell pepper, chunked
- 1 jalapeño, seeded and diced
- 1 medium yellow onion, chunked
- 3 scallions, chopped
- 1 tbsp minced garlic
- 3/4 cup beef stock
- 4 tbsp low sodium soy sauce
- 3 tbsp oyster sauce
- 2 tsp sugar
- 3 tsp chili paste
- 3 tsp corn starch
- Begin by thinly slicing the raw steak against the grain. Set aside.
- Chop the broccoli, peppers, onion and scallions and set aside (they can all go into a bowl together).
- Prepare the sauce by whisking together the beef stock, soy sauce, oyster sauce, sugar, chili paste and corn starch and set aside.
- Heat the oil in a large wok or skillet. Cook the sliced steak in small batches (careful not to crowd the pan) to desired doneness (approximately 2-3 minutes per side for medium).
- Remove steak from the pan, add more oil if needed, add the garlic and then sauté veggies until softened but not mushy, you want them to remain vibrant and crunchy!
- Add steak back to the pan with the veggies and pour the sauce over the mixture. Mix well and continue to cook allowing steak to heat back up, sauce to thicken and flavors to combine – about two minutes.
- Serve hot, as is or over a bed of rice or noodles.
As I said in the intro – you can truly make this dish your own by subbing your favorite veggies and protein. You may need to adjust the cook time to ensure your preferred doneness as well as swap low sodium chicken or veggie stock depending. I think mushrooms, tiny corn, water chestnuts and carrots would be great ingredients to try as well as chicken breast or shrimp!
*Original recipe from momsdish.com