Beef Stir Fry

• servings: 4 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 tablespoons vegetable oil (divided)

1 pound flank steak (or sirloin steak)

2 tablespoons cornstarch

4 cups mixed vegetables

3 cloves garlic (minced)

1 teaspoon minced fresh ginger

⅓ cup orange juice

⅓ cup water

¼ cup less sodium soy sauce

3 tablespoons brown sugar (light or dark)

1 ½ teaspoons toasted sesame oil

1 tablespoon cornstarch

Directions

Whisk the sauce ingredients except corn starch in a bowl. Set aside.

Trim any silverskin, connective tissue, or large bits of fat from the beef. Cut ¼-inch slices across the grain.

Season the beef with salt & pepper and toss with cornstarch. Set aside while you prepare the vegetables.

Cut the vegetables into bite-sized pieces.

Heat 1 tablespoon of oil over medium-high heat in a wok or large skillet. Add half of the beef and cook until browned, about 2-3 minutes (beef does not need to be cooked through). Transfer to a bowl and repeat with the remaining beef.

Add the vegetables to the skillet, adding more oil if needed, and cook until tender-crisp, about 4-5 minutes. Transfer to the bowl with the beef.

To make the sauce, reduce the heat to medium. Stir the sauce, pour it into the skillet, and bring to a simmer. In a small bowl, combine cornstarch with 3 tablespoons water (or broth).

Gradually add the cornstarch slurry to the simmering sauce while whisking to reach the desired consistency, you may not use all of the cornstarch mixture. Let simmer for 2 minutes.

Add the vegetables and beef with any juices to the pan and cook until heated through. Garnish with green onions and sesame seeds if desired.

Serve with noodles or over rice.

Nutrition

• Calories: 423 kcal
• Total Fat: 15 g
• Saturated Fat: 8 g
• Cholesterol: 68 mg
• Sodium: 681 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 7 g
• Total Sugars: 10 g
• Protein: 31 g