Flavorful Beef Stir-Fry

Ingredients and Weight:

• Beef flank steak: 1 pound, thinly sliced
• Broccoli florets: 12 ounces
• Red bell pepper: 1 medium, cut into 1-inch pieces
• Green bell pepper: 1 medium, cut into 1-inch pieces
• Onion: 1 medium, cut into 1-inch pieces
• Carrots: 6 ounces, peeled and cut into 1-inch pieces
• Ginger: 1 tablespoon, minced
• Garlic: 2 cloves, minced
• Soy sauce: 1/4 cup
• Brown sugar: 2 tablespoons
• Rice vinegar: 2 tablespoons
• Sesame oil: 2 tablespoons
• Vegetable oil: 2 tablespoons

Preparation Time:

• 30 minutes

Cooking Time:

• 10-15 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. In a medium bowl, combine the sliced beef with the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Mix well and marinate for at least 30 minutes.
2. In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Remove from the pan and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the pan. Add the broccoli, red bell pepper, green bell pepper, onion, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 3-4 minutes.
4. Return the beef to the pan and stir to combine. Continue cooking until the vegetables are tender and the beef is cooked through, about 2-3 minutes more.

Nutritional Information:

• Calories: 275 per serving (1 cup)
• Fat: 15 grams
• Protein: 20 grams
• Carbohydrates: 25 grams

Dish Characteristics:

• Savory and flavorful
• Tender beef with crunchy vegetables
• Perfect balance of sweet, sour, and savory flavors
• A vibrant and colorful dish

User Comments:

• "This stir-fry was absolutely delicious! The beef was tender and the vegetables were perfectly cooked."
• "I loved the balance of flavors in this dish. It was so tasty and satisfying."
• "This is a great recipe for a quick and easy weeknight meal."

Special Precautions and Tips:

• To save time, you can marinate the beef overnight in the refrigerator.
• If you don't have rice vinegar, you can substitute white vinegar or lemon juice.
• Feel free to add other vegetables to this stir-fry, such as snap peas, baby corn, or water chestnuts.
• Serve this stir-fry over rice or noodles, if desired.