This speedy stir-fry, ready in just 20 minutes, achieves everything we love about Chinese takeout with just a few wholesome ingredients; no special equipment required. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely crisp and the sweet-savory sauce, made from just 4 ingredients, has reduced into a thick, glossy sauce. Pop the flank steak in the freezer for just a few minutes so it will be easier to slice.
2 tablespoons canola oil, divided
12 ounces flank steak, thinly sliced
1/2 teaspoon black pepper
1/4 teaspoon kosher salt
1/4 cup dark brown sugar
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
3 cups fresh broccoli florets
3 cups sliced red bell peppers (about 2 medium)
2 cups hot cooked brown rice
1/2 cup chopped green onions (green parts only)
Est. added sugars 12g
How to Make It
Heat 1 tablespoon oil in a large skillet over high. Sprinkle steak with black pepper and salt. Add steak to pan; cook 5 minutes or until browned, stirring occasionally. Remove steak from pan (do not wipe out pan).
Combine sugar, soy sauce, and vinegar in a small bowl. Add remaining 1 tablespoon oil, broccoli, and bell peppers to pan; cover, and cook 2 minutes. Uncover pan; add soy sauce mixture.
Cook 6 minutes or until vegetables are crisp-tender and liquid reduces by about half. Add steak; cook 1 minute. Divide rice evenly among 4 plates; top with beef mixture and green onions.