By Nathan Haskins
Prepare your ingredients by thinly slicing the flank steak and slicing the bell peppers. Matchstick the carrot and mince the garlic and ginger.
In a large pan or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the thinly sliced flank steak to the pan. Stir-fry until the steak is browned, around 3-4 minutes. Remove the steak from the pan and set it aside.
In the same pan, add the bell peppers, snap peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the steak to the pan. Add the low-sodium soy sauce and sesame oil. Stir well to combine all the ingredients.
Season the stir-fry with salt and black pepper. Stir everything together until well coated, cooking for another 1 minute.
Serve the stir-fry over the cooked brown rice, garnishing with any additional seasoning to taste.
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This Main Course Stir-Fry Asian recipe is ready in 25 minutes and features flank steak, cooked brown rice, bell peppers and other delicious ingredients. Contains 460 calories total.
Prepare your ingredients by thinly slicing the flank steak and slicing the bell peppers. Matchstick the carrot and mince the garlic and ginger.
In a large pan or wok, heat the vegetable oil over medium-high heat.
Add the minced garlic and ginger to the pan and stir-fry for about 30 seconds until fragrant.
Add the thinly sliced flank steak to the pan. Stir-fry until the steak is browned, around 3-4 minutes. Remove the steak from the pan and set it aside.
In the same pan, add the bell peppers, snap peas, and carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the steak to the pan. Add the low-sodium soy sauce and sesame oil. Stir well to combine all the ingredients.
Season the stir-fry with salt and black pepper. Stir everything together until well coated, cooking for another 1 minute.
Serve the stir-fry over the cooked brown rice, garnishing with any additional seasoning to taste.
Calories per Serving: 460
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