By Nathan Haskins
In a medium bowl, mix the thinly sliced flank steak with 1/2 tablespoon of soy sauce, 1 clove of minced garlic, and 1/2 teaspoon of grated ginger. Allow to marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated flank steak to the hot skillet and stir-fry until almost cooked through, about 3-4 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add 1 tablespoon of sesame oil. Add the sliced onion and the remaining minced garlic and grated ginger. Stir-fry for about 1 minute until fragrant.
Add the sliced bell peppers and snow peas to the skillet. Stir-fry the vegetables for about 3-4 minutes or until they are tender-crisp.
Return the cooked flank steak to the skillet. Add the remaining 1/2 tablespoon of soy sauce, and season with salt and pepper to taste. Stir well to combine all ingredients and heat through, about 2 more minutes.
Serve the beef and vegetable stir-fry over a cup of cooked brown rice. Enjoy your meal!
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This Main Course Stir-Fry Beef recipe is ready in 30 minutes and features flank steak, thinly sliced, cooked brown rice, bell peppers, sliced and other delicious ingredients. Contains 480 calories total.
In a medium bowl, mix the thinly sliced flank steak with 1/2 tablespoon of soy sauce, 1 clove of minced garlic, and 1/2 teaspoon of grated ginger. Allow to marinate for 10 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated flank steak to the hot skillet and stir-fry until almost cooked through, about 3-4 minutes. Remove the steak from the skillet and set aside.
In the same skillet, add 1 tablespoon of sesame oil. Add the sliced onion and the remaining minced garlic and grated ginger. Stir-fry for about 1 minute until fragrant.
Add the sliced bell peppers and snow peas to the skillet. Stir-fry the vegetables for about 3-4 minutes or until they are tender-crisp.
Return the cooked flank steak to the skillet. Add the remaining 1/2 tablespoon of soy sauce, and season with salt and pepper to taste. Stir well to combine all ingredients and heat through, about 2 more minutes.
Serve the beef and vegetable stir-fry over a cup of cooked brown rice. Enjoy your meal!
Calories per Serving: 480
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