Ingredients
Scale
- 1 lb flank steak, sliced thinly against the grain
- 2 tbsp soy sauce (low-sodium)
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 2 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 cup shredded carrots
- 1/2 cup broccoli florets
- Sesame seeds and sliced green onions for garnish
Instructions
- In a bowl, toss beef slices with 1 tbsp soy sauce, 1 tsp sesame oil, and 2 tsp cornstarch. Set aside for 10 minutes.
- Heat 1 tbsp oil in a large skillet or wok over high heat. Add beef and stir-fry 2–3 minutes until browned. Remove and set aside.
- Add remaining oil to same skillet. Add garlic and ginger; stir 30 seconds.
- Add bell peppers, snap peas, carrots, and broccoli. Stir-fry 3–4 minutes until crisp-tender.
- Return beef to skillet. Add remaining soy sauce, oyster sauce, and remaining cornstarch. Toss to coat and cook 1–2 minutes until sauce thickens.
- Serve hot, garnished with sesame seeds and green onions.
Notes
- For gluten-free, use tamari instead of soy sauce.
- Add pineapple or mushrooms for extra flavor and texture.
- Serve over brown rice or cauliflower rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Method: Stir-fry
- Cuisine: Asian
- Diet: High-Protein
Nutrition
- Serving Size: 1 cup
- Calories: 280 Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 65 mg
