Easy Beef Stir Fry

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

2 tablespoons olive oil (divided)

1 pound flank steak (sliced thinly against the grain)

1 medium onion (sliced)

2 cups broccoli (cut into small florets)

1 red bell pepper (cut into small pieces)

1/2 cup low-sodium soy sauce

1/2 cup water

1/4 cup honey

1 teaspoon fresh ginger (grated)

3-4 cloves garlic (minced)

1/2 teaspoon apple cider vinegar (or rice vinegar)

1/4 teaspoon crushed red pepper flakes (or more to taste)

3 tablespoons cornstarch

Directions

If making rice or noodles to serve with this stir fry, get that started. Prep all stir fry ingredients ahead of time as the actual cooking part goes very quickly. To prep the steak, trim off any fat and slice it across the grain into very thin bite-size pieces. Add the sauce ingredients to a bowl and whisk together thoroughly.

Add one tablespoon of the olive oil to a large skillet over high heat. Let the pan heat up for a few minutes (oil should be shimmering).

Add the onion, broccoli, and bell pepper and cook for 4-5 minutes, tossing/stirring often (they will end up tender-crisp). Transfer veggies to a plate.

Add the other tablespoon of olive oil to the skillet. Add the beef in a single layer (just "sprinkle" it into the pan ensuring it's spread out a bit) and don't touch it for a minute. Stir/flip it (cooking tongs are helpful) and cook it for another minute or so. Important: it cooks fast and will easily overcook and become tough. Leaving it a bit rare at this point is best.

Add the veggies back to the skillet and pour the sauce in. Stir/toss until coated and the sauce has thickened (about 1-3 minutes). Take the skillet off the heat and serve immediately over rice or noodles.

Nutrition

• Calories: 353 kcal
• Total Fat: 13 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Cholesterol: 68 mg
• Sodium: 1229 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 2 g
• Total Sugars: 20 g
• Protein: 29 g