Flank Steak with Assorted Vegetables Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Kikkoman Lite Soy Sauce, 4 tbsp (separated)*Peanut Oil, 1 tbsp*House of Tsang Mongolian Fire Oil, 3 tspCorn Starch, 1 TBS. and 1 tsp. (separated)Brown Sugar, 1 TBSGarlic, 1 TBS. pressed or minced for marinadePepper, black, 2 tspGarlic, 2 cloves for aromatics chopped or mincedFlank Steak, 1 lbBroccoli, fresh, 1 cup, chopped*Bell Pepper, Red - 1/2 large pepper slicedOnions, raw, .5 cup, sliced similar to pepper*Snow Peas, fresh, 4 cupWater chestnuts, 1 can sliced*Canola Oil, 2 tsp (separated)*Nakano - Rice Wine Vinegar (Natural Flavour), 1 tbspBrown Sugar, 1 tsp packedPepper, red or cayenne, 2 tspGinger Root, 5 slices (1" dia) minced
Combine fire oil, peanut oil, 1 TBS of soy sauce, 1 TBS of cornstarch, 1 TBS of brown sugar and 1 Tbs. of minced garlic in a small bowl, wisk until smooth. Slice flank steak thinly against grain, stir into marinade to coat. Set aside. Prep vegetables and start rice. Heat 1 tsp. canola oil in wok until shimmery, add meat and stir fry until just browned. Remove to plate. Add broccoli and 1/2 cup water to wok. Stir broccoli until water is evaporated. Add 1 tsp of canola oil to wok. Add garlic, ginger root, and red pepper. Stir for 30 seconds until fragrant. Add bell pepper, onion, and water chestnuts. Stir fry until just tender. Return beef to the wok and add snow peas. Wisk together 3 TBS soy sauce with 1 tsp brown sugar, 1 TBs rice wine vinegar and 1 tsp corn starch. Pour down side of wok. Toss to coat. Serve as soon as meat is heated through and snow peas are tender.
Serving Size: Makes four dinner servings when served with rice
Number of Servings: 4
Recipe submitted by SparkPeople user NONSPURIOUS.
Serving Size: Makes four dinner servings when served with rice
Number of Servings: 4
Recipe submitted by SparkPeople user NONSPURIOUS.
Nutritional Info Amount Per Serving
- Calories: 370.8
- Total Fat: 18.4 g
- Cholesterol: 56.7 mg
- Sodium: 673.1 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 4.9 g
- Protein: 27.8 g
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