PREP TIME20 minutes
COOK TIME30 minutes
TOTAL TIME50 minutes
SERVINGS4 servings
Ingredients
- 2 tablespoons vegetable oil divided
- 1 pound flank steak thinly sliced
- 2 tablespoons cornstarch
- 4 cups mixed vegetables
Sauce
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- ⅓ cup orange juice
- ⅓ cup water
- ¼ cup low sodium soy sauce
- 3 tablespoons brown sugar
- 1 ½ teaspoons sesame oil
- 1 tablespoon cornstarch
Instructions
- Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
- Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
- Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
- Combine sauce ingredients except corn starch in a bowl and stir well.
- Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
- Serve with noodles or over rice.