Introduction
This speedy stir-fry, prepared in only 20 minutes, accomplishes all that we adore about Chinese takeout with only a couple of healthy fixings; no extraordinary gear required. The trap is to get a decent burn on the meat without cooking it completely through, at that point including it once again in with the general mishmash after the vegetables turn out to be pleasantly fresh and the sweet-flavorful sauce, produced using only 4 fixings, has decreased into a thick, reflexive sauce. Pop the flank steak in the cooler for only a couple of minutes so it will be simpler to cut.
Ingredients
- 3 tablespoons reduced-sodium soy sauce
- 3 cups fresh broccoli florets
- 2 tablespoons unseasoned rice vinegar
- 1/4 cup dark brown sugar
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt
- 12 ounces flank steak, thinly sliced
- 2 tablespoons canola oil, divided
- 3 cups sliced red bell peppers (about 2 medium)
- 1/2 cup chopped green onions (green parts only
- 2 cups hot cooked brown rice
Directions
Step 1
Warmth 1 tablespoon oil in a vast skillet over high. Sprinkle steak with dark pepper and salt. Add steak to container; cook 5 minutes or until seared, mixing infrequently. Expel steak from dish (don't wipe out skillet).
Step 2
Consolidate sugar, soy sauce, and vinegar in a little bowl. Include remaining 1 tablespoon oil, broccoli, and chime peppers to dish; cover, and cook 2 minutes. Reveal skillet; include soy sauce blend.
Step 3
Cook 6 minutes or until the point when vegetables are fresh delicate and fluid diminishes by about half. Include steak; cook 1 minute. Partition rice equally among 4 plates; top with meat blend and green onions.
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