A delicious and healthy Veggie-Packed Steak Stir-Fry recipe that combines tender flank steak with a variety of colorful vegetables.
Author:Nicole Grace
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-Fry
Cuisine:Asian
Diet:Low Calorie
Ingredients
Scale
1 pound flank steak, sliced thin against the grain
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup beef broth
2 tablespoons oyster sauce
1 tablespoon sesame oil
Cooked rice or noodles, for serving
Instructions
In a bowl, combine the sliced flank steak, soy sauce, and cornstarch. Mix well and let marinate for 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated steak and stir-fry for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced bell peppers, broccoli, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet, cooking for an additional minute until fragrant.
Return the cooked steak to the skillet. Pour in the beef broth and oyster sauce, stirring to combine. Cook for another 2-3 minutes until everything is heated through.
Drizzle with sesame oil before serving. Serve hot over cooked rice or noodles.
Notes
For a spicier kick, add red pepper flakes or sliced jalapeños during the stir-fry.
Substitute the flank steak with chicken breast or tofu for a different protein option.