Ingredients
Scale
- 1 carrot, peeled and julienned
- 1 red bell pepper, sliced into strips
- 1 tablespoon unsalted butter
- 2 tablespoons neutral oil, divided
- 1 lb flank steak, thinly sliced against the grain
- ¼ cup cornstarch
- â…“ cup green onions, thickly sliced, from about 4 stalks
- 1 teaspoon sesame seeds, optional, for garnish
For the Sauce:
- 1 teaspoon fresh ginger, peeled and grated
- 4 garlic cloves, peeled and grated
- â…“ cup packed brown sugar
- â…“ cup water
- â…“ cup low-sodium soy sauce
- 1 teaspoon Sriracha, or more to taste
Instructions
- Thinly slice the flank steak against the grain and pat it dry with paper towels. Place the steak in a bowl and toss thoroughly with the cornstarch until evenly coated.
- In a small bowl, whisk together the grated ginger, grated garlic, brown sugar, water, low-sodium soy sauce, and Sriracha. Set the sauce aside.
- Heat 1 tablespoon of neutral oil and the butter in a large skillet or wok over medium-high heat.
- Add the julienned carrot and sliced red bell pepper. Stir-fry for 3–4 minutes, until slightly tender but still crisp. Remove the vegetables and set aside.
- Add the remaining 1 tablespoon oil to the same skillet. Working in batches if necessary, add the cornstarch-coated steak in a single layer.
- Cook the steak for about 2–3 minutes per side, until browned and crispy. Avoid overcrowding the pan so the beef can sear properly.
- Return the cooked vegetables to the skillet and pour in the prepared sauce.
- Bring the sauce to a gentle simmer and toss everything together for 2–4 minutes, until the sauce thickens and coats the beef and vegetables.
- Stir in the sliced green onions and cook for another 30 seconds.
- Remove from the heat, garnish with sesame seeds if desired, and serve immediately with steamed rice or noodles.
Notes
- Slice the flank steak thinly against the grain for the most tender texture.
- Make sure the steak is well coated with cornstarch before frying to create a crispy exterior.
- Cook the beef in batches if needed to prevent steaming and overcrowding.
- Adjust the amount of Sriracha to make the sauce milder or spicier.
- Low-sodium soy sauce helps control the overall saltiness of the dish.
- Serve with steamed white rice, brown rice, or noodles for a complete meal.
- For extra vegetables, add broccoli, snow peas, or sliced onions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 20 g
- Sodium: 1050 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg