Ingredients and Weight:
- Beef flank steak, 1 pound, thinly sliced against the grain
- Broccoli, 1 pound, cut into florets
- Carrots, 1 pound, peeled and sliced into thin strips
- Snap peas, 1 pound, trimmed
- Red bell pepper, 1 large, diced
- Onion, 1 large, diced
- Garlic, 4 cloves, minced
- Ginger, 1 tablespoon, minced
- Soy sauce, 1/4 cup
- Honey, 2 tablespoons
- Brown sugar, 2 tablespoons
- Vegetable oil, 2 tablespoons
- Sesame oil, 1 teaspoon
- Kosher salt and black pepper, to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the beef, broccoli, carrots, snap peas, bell pepper, and onion. Toss to coat.
- In a small bowl, whisk together the soy sauce, honey, brown sugar, vegetable oil, sesame oil, salt, and pepper.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add half of the beef and vegetables and stir-fry until the beef is browned and the vegetables are crisp-tender, about 5-6 minutes. Remove to a plate and repeat with the remaining beef and vegetables.
- Pour the sauce over the beef and vegetables and cook, stirring constantly, until the sauce is thickened and the vegetables are glazed, about 1-2 minutes.
- Serve immediately over rice or noodles.
Nutritional Information:
- Per serving (1 cup):
- Calories: 350
- Fat: 12g
- Carbohydrates: 35g
- Protein: 25g
Dish Characteristics:
- Savory and flavorful
- Tender beef and crisp vegetables
- Slightly sweet and tangy sauce
User Comments:
- "Delicious and easy to make. The beef was so tender and the vegetables were cooked perfectly."
- "I loved the combination of flavors. The honey and brown sugar gave it a great sweetness that balanced out the saltiness of the soy sauce."
- "This is a great dish for a quick and healthy weeknight meal."
Special Precautions and Tips:
- Be sure to slice the beef thinly against the grain to ensure tenderness.
- If you don't have a wok, you can use a large skillet or Dutch oven.
- Serve this stir-fry over your favorite rice or noodles.
