By michelle s
In a medium bowl, combine the thinly sliced flank steak, soy sauce, minced garlic, and minced ginger. Stir well to coat the beef evenly. Let it marinate for about 10 minutes while you prepare the other ingredients.
Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the pan.
Add the marinated beef to the hot skillet in a single layer. Stir-fry for about 3-4 minutes or until the beef is browned and cooked to your liking. Remove the beef from the skillet and set aside.
In the same skillet, add the sesame oil. Add the mixed stir-fry vegetables and season with salt and black pepper. Stir-fry the vegetables for about 4-5 minutes or until they are tender-crisp.
Return the cooked beef to the skillet with the vegetables. Stir everything together and cook for an additional 1-2 minutes to heat through and combine the flavors.
Serve the beef and vegetable stir-fry over the cooked brown rice while hot.
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This Stir-Fry Asian Main Course recipe is ready in 25 minutes and features flank steak, mixed stir-fry vegetables, cooked brown rice and other delicious ingredients. Contains 450 calories total.
In a medium bowl, combine the thinly sliced flank steak, soy sauce, minced garlic, and minced ginger. Stir well to coat the beef evenly. Let it marinate for about 10 minutes while you prepare the other ingredients.
Heat a large skillet or wok over medium-high heat. Add vegetable oil and swirl to coat the pan.
Add the marinated beef to the hot skillet in a single layer. Stir-fry for about 3-4 minutes or until the beef is browned and cooked to your liking. Remove the beef from the skillet and set aside.
In the same skillet, add the sesame oil. Add the mixed stir-fry vegetables and season with salt and black pepper. Stir-fry the vegetables for about 4-5 minutes or until they are tender-crisp.
Return the cooked beef to the skillet with the vegetables. Stir everything together and cook for an additional 1-2 minutes to heat through and combine the flavors.
Serve the beef and vegetable stir-fry over the cooked brown rice while hot.
Calories per Serving: 450
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