This speedy stir-fry, achieves everything we love about Chinese takeout with just a few wholesome ingredients; no special equipment required.
Ingredients
2 tbsp
Canola oil
341 gm
Beef, flank steak, boneless, lean and fat, 0mm (0") trim
(thinly sliced; grassfed)
1/2 tsp
Black pepper
1/4 tsp
Salt
(kosher)
1/4 cup unpacked
Brown sugar
(dark)
3 tbsp
Soy sauce, low sodium
(reduced-sodium)
2 tbsp
Rice vinegar
(unseasoned)
3 cup
Broccoli florets
(fresh)
3 cup slices
Red bell pepper
((about 2 medium))
2 cup
Brown rice, medium-grain, cooked
(hot cooked)
1/2 cup
Green onion
(chopped green; (green parts only))
Instructions
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). 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. 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.
Notes:
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.
