Steak Stir Fry

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

2/3 cup reduced-sodium soy sauce

2/3 cup beef broth

2 tablespoons brown sugar

4 cloves garlic (minced)

2 teaspoons minced ginger

1 teaspoon cornstarch

16 ounces boneless beef sirloin steak (sliced thin)

16 ounces linguini noodles

4 teaspoons canola oil (divided)

1 red bell pepper (sliced thin)

1 onion (sliced thin)

2 carrots (sliced into match-sticks)

2 cups broccoli florets

2 cups cabbage (shredded)

sesame seeds (to taste (optional)

red pepper flakes (to taste (optional)

Directions

Sauce 1

Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl.

Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can). Allow the beef to marinate in as long as time allows (the longer the better but if all you have is 5 minutes, that works)! If you marinate for longer than 20 minutes, marinate it in the fridge.

Sauce 2

Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.

Cook

Prepare linguini noodles according to package directions.

While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.

Fry

Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.

Toss

When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce.

Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.

Nutrition

• Calories: 481 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Cholesterol: 46 mg
• Sodium: 1123 mg
• Total Carbohydrate: 72 g
• Dietary Fiber: 5 g
• Total Sugars: 10 g
• Protein: 30 g