Stir fry goes fast so I measure everything ahead of time and prepare sauces so I am ready! Makes lots of dirty dishes, so have someone washing while you use the measuring cups so cleanup is easy after dinner. Makes great prepackaged lunches.
In a medium bowl, mix sliced flank steak with 1tablespoon of cornstarch and 2 tablespoons soy sauce.
Heat a large non-stick pan over high heat and when hot add 2tablespoons oil. Swirl to coat pan.
Once oil is very hot (a few seconds), add beef one layer at a time. Seat for 1 minute each side and remove to plate. Do not overlook here as meat will cook more when added back later.
Set beef AND juices aside.
With same pan on high heat, add 1 tablespoon of oil.
Add onion, garlic and ginger. Mix and sauté for about 3 minutes.
Add broccoli and red chili flakes. Mix to sauté for another 3 minutes. Stir fry is active!
In a small mixing bowl whisk together beef stock, 1 tablespoon corn starch, 1/4 cup soy sauce and optional brown sugar. Pour over the broccoli mixture. Mix to combine and cook for about 3 minutes. (May need to lower heat).
Add the beef and its juices back to the pan and mix all ingredients to incorporate. Immediately remove from the pan and serve over rice or noodles. Spoon juices over the top. Yum.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (792g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 152 (35%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||22 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 39.7mg||12 %|
|Sodium 563.9mg||19 %|
|Potassium 2740.5mg||72 %|
|Total Carbohydrate 36.5g||11 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 30g|
|Protein 39.1g||56 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 433
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