Ingredients

  • 1 lb flank steak, thinly sliced (or sirloin steak)
  • 1 tbsp cornstarch
  • 1 tbsp low sodium soy sauce
  • 1/4 tsp black pepper
  • 1 tbsp coconut oil (or other high-heat oil)
  • 1/2 onion, sliced thin
  • 1 cup broccoli florets (smaller florets or cut in half)
  • 1cup snow peas
  • 1 cup mushrooms, sliced
  • 1 red bell pepper, sliced thin
  • 1 carrot, sliced thin (on the diagonal)
  • 1/4 cup low sodium soy sauce (sauce)
  • 1/4 cup chicken broth (or vegetable, for sauce)
  • 1 tbsp honey (or pure maple syrup or brown sugar, for sauce)
  • 1/2 tbsp sesame oil (sauce)
  • 1/2 tbsp rice vinegar (sauce)
  • 1 clove garlic, minced (sauce)
  • 1 tsp fresh ginger, minced (sauce)
  • 1/2 tbsp cornstarch (more for extra thick, for sauce)

Ready In 30 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Toss the beef with cornstarch, soy sauce, and pepper in a bowl. Set aside while you prep the stir-fry sauce and vegetables.
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Step 2

  • Stir together the ingredients for the stir-fry sauce and set aside. Taste and adjust seasoning if needed.
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Step 3

  • Heat the oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the beef in a single layer. Cook until just cooked through and browned about 3-4 minutes.
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  • Length: 4 minutes

Step 4

  • Remove the beef using a slotted spoon. Set aside.
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Step 5

  • If needed, add an extra drizzle of oil to the pan.
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Step 6

  • Add the vegetables to the pan. Cook for 4-5 minutes until the vegetables are tender-crisp.
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  • Length: 5 minutes

Step 7

  • Add the beef back to the pan along with the stir-fry sauce. Cook for 1-2 minutes until the sauce thickens.
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  • Length: 2 minutes