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Margaret Miller: "Well done! This recipe was easy to follow, and…" Read More
19Ingredients
40Minutes
350Calories
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Description
Garlic, ginger and a splash of sriracha give this easy stir-fry tons of flavor, and the technique for slicing the flank steak ensures it comes out tender. Be sure to use a wok or saute pan with a lid, so you can steam the broccoli into tenderness before stir-frying without having to get another pan dirty. The recipe is a Yummly original created by Danielle Centoni.
Ingredients
US|METRIC
4 SERVINGS
- 1 lb. flank steak
- 2 Tbsp. cornstarch (divided)
- 1/3 cup reduced-sodium soy sauce (plus 2 teaspoons for marinating steak, divided)
- 4 tsp. brown sugar (packed, divided)
- 2 tsp. sesame oil (divided)
- 1/4 cup beef broth (or chicken broth)
- 1 Tbsp. rice vinegar
- 1 Tbsp. dry sherry (or Shaoxing wine)
- 2 tsp. Sriracha chili sauce
- 2 tsp. fresh ginger (peeled and grated)
- 3 cloves garlic (minced)
- 1/4 tsp. freshly ground black pepper (plus more to taste)
- 2 Tbsp. vegetable oil
- 1 medium onion (cut in half and thinly sliced)
- 3 cups broccoli florets (cut any large florets in half)
- 1/2 cup water
- 1 red bell pepper (cut in half and thinly sliced)
- 2 scallions (thinly sliced)
- steamed rice (or egg noodles, for serving)
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Directions
- Cut steak with the grain into 2-inch-wide pieces. Cut each piece across the grain into 1/4-inch-thick slices. In a large bowl, toss steak, 1 Tbsp. cornstarch, 2 tsp. soy sauce, 1 tsp. brown sugar, and 1 tsp. sesame oil together until well coated. Marinate at room temperature for about 20 minutes.
- In a medium bowl, whisk together remaining 1/3 cup soy sauce, the broth, remaining 1 Tbsp. cornstarch and 1 Tbsp. brown sugar, the rice vinegar, sherry, sriracha, ginger, remaining 1 tsp. sesame oil, the garlic, and 1/4 tsp. pepper. Set sauce aside.
- Heat oil in a wok or large saute pan over high heat. Add steak in a single layer (if needed, cook half at a time so it isn’t crowded) and cook undisturbed until well browned, about 2 minutes. Turn with a wide spatula and cook the other side until browned, about 2 minutes more. Transfer to a plate.
- Reduce heat to medium-high and add onion. Cook, stirring occasionally, for 1 minute. Add broccoli and water, cover pan, and cook until broccoli is bright green, about 2 minutes. Stir in bell pepper and cook, covered, until it’s just beginning to soften, 1 minute more. Remove lid and let liquid cook off.
- Return beef to pan and pour in sauce. Cook, stirring often, until sauce thickens, 1-2 minutes. Season with more pepper to taste if you like. Stir in half of scallions and sprinkle the rest on top. Serve over steamed rice.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat4g20% |
Trans Fat0g |
Cholesterol40mg13% |
Sodium910mg38% |
Potassium780mg22% |
Protein28g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate20g7% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A30% |
Vitamin C170% |
Calcium10% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Margaret Miller 2 months ago
Well done! This recipe was easy to follow, and, although I eliminated ingredients due to personal preference or availability, my family tells me it was a big hit! I am a vegetarian and couldn't taste along the way so their feedback is key. I used a VERY inexpensive cut of beef and I am told it was tender and juicy. My grandson actually liked the broccoli so that was a double plus in my book. (he "hates" broccoli) Thank you.
Jasmin Reese 2 years ago
I substituted chicken for the steak and added a little bit more brown sugar to the sauce. Yummm! My whole family enjoyed it