By Aamarh Louis
In a medium bowl, combine the thinly sliced flank steak, 1 tablespoon of soy sauce, minced garlic, and grated ginger. Mix well and let it marinate for about 10 minutes.
Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat until hot.
Add the marinated flank steak into the skillet and stir-fry for about 3-4 minutes until the meat is browned and cooked through. Remove the meat from the skillet and set aside.
In the same skillet, add the mixed bell peppers and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Return the cooked beef to the skillet with the vegetables. Stir well to combine and heat through for another 2 minutes.
Season with additional salt and black pepper to taste if desired.
Serve the stir-fry over a bed of cooked brown rice and enjoy hot.
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This Main Course Beef Stir-Fry recipe is ready in 25 minutes and features lean flank steak, thinly sliced, mixed bell peppers and snap peas, cooked brown rice and other delicious ingredients. Contains 400 calories total.
In a medium bowl, combine the thinly sliced flank steak, 1 tablespoon of soy sauce, minced garlic, and grated ginger. Mix well and let it marinate for about 10 minutes.
Heat the sesame oil and vegetable oil in a large skillet or wok over medium-high heat until hot.
Add the marinated flank steak into the skillet and stir-fry for about 3-4 minutes until the meat is browned and cooked through. Remove the meat from the skillet and set aside.
In the same skillet, add the mixed bell peppers and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
Return the cooked beef to the skillet with the vegetables. Stir well to combine and heat through for another 2 minutes.
Season with additional salt and black pepper to taste if desired.
Serve the stir-fry over a bed of cooked brown rice and enjoy hot.
Calories per Serving: 400
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