Description
A quick and easy weeknight dinner featuring tender flank steak coated in cornstarch for a crispy texture, tossed with crisp vegetables and a savory-sweet sauce in just 20 minutes.
Ingredients
Scale
- 1 pound (450g) Beef Flank Steak, sliced thinly against the grain
- 2 tablespoons Cornstarch
- 1 tablespoon Soy Sauce (low-sodium)
- 1 tablespoon Vegetable Oil (for coating beef)
- 3 tablespoons Low-Sodium Soy Sauce (for sauce)
- 1 tablespoon Rice Vinegar
- 1 tablespoon Dark Brown Sugar
- ½ cup (120ml) Chicken Broth (low-sodium)
- 1 teaspoon Cornstarch (for sauce)
- 1 teaspoon Sesame Oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 1 large Bell Pepper, sliced into strips
- 1 cup Broccoli Florets
- 2 stalks Green Onions, sliced
Instructions
- Pat the flank steak dry with paper towels and slice it thinly against the grain into ¼-inch strips.
- In a bowl, toss the beef with 1 tablespoon soy sauce and 1 tablespoon vegetable oil, then add 2 tablespoons cornstarch and toss until lightly dusted. Let sit for 10 minutes.
- In a separate small bowl, whisk together 3 tablespoons soy sauce, rice vinegar, brown sugar, chicken broth, and 1 teaspoon cornstarch until dissolved. Set aside.
- Heat a wok or large skillet over high heat. Add 1 tablespoon vegetable oil. Once shimmering, add beef in a single layer (cook in batches if necessary).
- Sear beef for 1-2 minutes without moving to create a crust, then flip and cook for another minute until crispy and browned. Remove beef and set aside.
- Reduce heat to medium-high. Add a little more oil if needed, then add garlic and ginger. Stir for 30 seconds until fragrant.
- Add broccoli and bell peppers. Stir fry for 2-3 minutes until crisp-tender.
- Return beef to the pan. Pour the sauce over everything and toss quickly to coat. The sauce will thicken in about 30 seconds.
- Add sesame oil and toss again. Remove from heat.
- Garnish with sliced green onions and serve immediately over steamed rice or cauliflower rice.
Notes
Ensure the beef is completely dry before coating with cornstarch to maximize crispiness. Do not overcrowd the pan when searing the beef; cook in batches if necessary. Prep all ingredients (mise en place) before cooking as the stir-fry process is fast. For a vegetarian version, substitute beef with extra-firm tofu or seitan. For gluten-free, use tamari instead of soy sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
Keywords: crispy beef stir fry, quick dinner, weeknight meals, flank steak, cornstarch technique, healthy stir fry, gluten-free option, dairy-free