Flank Steak Stir-Fry
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
Tender strips of flank steak share the stage with julienned carrot and red pepper, fresh mushrooms and broccoli florets in this full-flavored feast for two. For traditional accompaniments to a stir-fry, consider hot tea and fortune cookies. O serve with fresh cubed fruit and orange sherbet for dessert.—Taste of Home Test Kitchen, Greendale, Wisconsin
Ingredients
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2 teaspoons cornstarch
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1/3 cup beef broth
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1 tablespoon soy sauce
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1/8 teaspoon pepper
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1/2 pound beef flank steak, cut into 1/4-inch strips
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3/4 cup fresh or frozen broccoli florets
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1/2 cup sliced fresh mushrooms
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1/4 cup julienned sweet red pepper
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1/4 cup julienned carrot
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1/8 teaspoon ground ginger
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1 tablespoon canola oil
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Hot cooked rice
Directions
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1.
In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender.
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2.
Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts
1 each: 269 calories, 15g fat (5g saturated fat), 54mg cholesterol, 678mg sodium, 7g carbohydrate (2g sugars, 2g fiber), 25g protein.
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