Stir-fries are a great way to use a little bit of ingredients and really stretch them. This recipe will easily feed 6 people and is quite frugal. All you need to make sure is that you have everything ready before you start cooking because the process itself is very quick. Here is what you are going to need for this:
2 pounds flank steak – cut into thin strips, against the grain
Salt/ Pepper/ 1/2 TBS cornstarch
1/4 cup soy sauce
1/4 cup rice vinegar
1 TBS brown sugar
1 tsp. cornstarch
2 tsp. sesame oil
2 scallions – chopped
4 garlic cloves – minced
1/2 tsp. grated ginger
1 small bell pepper – cut into strips
2 medium carrots – cut into strips
1 head broccoli – cut into florets
1 cup snow peas
1 cup bean sprouts
Rinse and pat dry the beef. Season with salt, pepper and 1/2 TBS cornstarch. Set aside.
In a small bowl, whisk together the soy sauce, vinegar, sugar and cornstarch. Whisk well and set aside.
Heat a wok or skillet with some oil. Heat until almost smoky. Add the beef and cook, stirring occasionally, until evenly browned. Set aside.
Add the sesame oil to the pan. Heat well. Add the garlic, scallions and ginger. Cook, stirring often, for 1 minute until fragrant. Add the vegetables. Mix well. Pour some of the liquid into the pan. Cook the vegetables, stirring often, until broccoli is bright green and veggies are softened but crisp – about 4 to 5 minutes.
Return the beef to the pan. Add the remainder liquid. Stir well. Add the bean sprouts. Stir well and heat through. Serve with rice. Enjoy!