By Claire DiMaggio
Prepare the beef by slicing 700g of flank or sirloin steak thinly against the grain. This helps tenderize the meat.
In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 3 cloves of minced garlic, and 2 tbsp of minced fresh ginger to create the sauce.
In a large pan or wok, heat 1 tbsp of olive or neutral oil over medium-high heat.
Add the sliced beef to the pan in a single layer. Stir-fry for about 4-5 minutes or until it's mostly cooked through. Remove the beef from the pan and set aside.
In the same pan, add the remaining 1 tbsp of oil. Add broccoli florets and sliced carrots (if using) and stir-fry for 3-4 minutes until they start to become tender-crisp.
Return the beef to the pan with the vegetables. Pour the garlic-ginger sauce over the beef and vegetables. Stir and cook for another 2-3 minutes, allowing the flavors to meld.
If a thicker sauce is desired, stir in the cornstarch mixture (2 tsp cornstarch combined with 2 tbsp water) and cook for an additional minute until the sauce thickens.
Serve the stir-fry over 2 cups of warm, cooked jasmine rice.
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By Claire DiMaggio
This Main Course Stir-Fry Beef Asian recipe is ready in 30 minutes and features Flank or sirloin steak, thinly sliced against the grain, Broccoli, cut into florets, Carrots, sliced and other delicious ingredients. Contains 630 calories total.
Prepare the beef by slicing 700g of flank or sirloin steak thinly against the grain. This helps tenderize the meat.
In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 3 cloves of minced garlic, and 2 tbsp of minced fresh ginger to create the sauce.
In a large pan or wok, heat 1 tbsp of olive or neutral oil over medium-high heat.
Add the sliced beef to the pan in a single layer. Stir-fry for about 4-5 minutes or until it's mostly cooked through. Remove the beef from the pan and set aside.
In the same pan, add the remaining 1 tbsp of oil. Add broccoli florets and sliced carrots (if using) and stir-fry for 3-4 minutes until they start to become tender-crisp.
Return the beef to the pan with the vegetables. Pour the garlic-ginger sauce over the beef and vegetables. Stir and cook for another 2-3 minutes, allowing the flavors to meld.
If a thicker sauce is desired, stir in the cornstarch mixture (2 tsp cornstarch combined with 2 tbsp water) and cook for an additional minute until the sauce thickens.
Serve the stir-fry over 2 cups of warm, cooked jasmine rice.
Calories per Serving: 630
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