Description
A delicious spicy flank steak stir-fry packed with flavors from tamari, sesame oil, and fresh vegetables.
Ingredients
Scale
- 1/2 cup tamari or soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons chili sauce
- 1–2 tablespoons chili paste (Gochujang)
- 1 tablespoon toasted sesame oil
- 1 tablespoon sherry vinegar
- 1 1/2 pounds flank steak, thinly sliced
- to taste black pepper
- 2 tablespoons cornstarch or flour
- 2 teaspoons garlic powder
- 2 tablespoons butter, ghee, or oil
- 1 red bell pepper, sliced
- 2 shallots, sliced
- 1 tablespoon fresh chopped ginger
- 4 cloves garlic, chopped
- 3 cups broccoli florets
- for serving sesame seeds and green onions
Instructions
- To make the sauce: Whisk all ingredients in a glass jar.
- Season the beef with black pepper. Toss with the cornstarch and garlic powder until evenly coated.
- Melt the butter/ghee in a large skillet over high heat.
- Add the beef in an even layer and cook undisturbed until seared, about 2 minutes.
- Toss the beef, then add the bell peppers, shallots, ginger, and garlic. Cook 2–3 minutes, until fragrant.
- Pour in the sauce and simmer for 5 minutes, until thickened, glossy, and the beef is coated.
- Toss in the broccoli.
- Remove from the heat.
- Serve over rice, then top with toasted sesame seeds and green onions.
Notes
- For a milder version, adjust the amount of chili sauce and paste.
- Serve with steamed rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 80mg