By Nathan Haskins
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant.
Add the thinly sliced flank steak to the wok. Stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the wok and set aside.
In the same wok, add the mixed bell peppers, broccoli, and carrot slices. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the beef to the wok with the vegetables. Add the soy sauce or tamari and sesame oil, stirring well to combine all the ingredients.
Season with salt and pepper to taste. Stir in the sliced green onions and remove from heat.
Serve the beef and vegetable stir-fry over the cooked brown rice.
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This Dinner Stir-Fry Asian Quick recipe is ready in 25 minutes and features lean flank steak, thinly sliced, mixed bell peppers and broccoli, small carrot, sliced and other delicious ingredients. Contains 480 calories total.
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds until fragrant.
Add the thinly sliced flank steak to the wok. Stir-fry for 3-4 minutes until browned and cooked through. Remove the beef from the wok and set aside.
In the same wok, add the mixed bell peppers, broccoli, and carrot slices. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the beef to the wok with the vegetables. Add the soy sauce or tamari and sesame oil, stirring well to combine all the ingredients.
Season with salt and pepper to taste. Stir in the sliced green onions and remove from heat.
Serve the beef and vegetable stir-fry over the cooked brown rice.
Calories per Serving: 480
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