I’m always looking for quick dinners and this one fits! I love stir-fry – there’s something about meat and veggies in a delicious sauce served over rice or quinoa……except when your kids complain about it. When I made this, my kids were off – I’m blaming the full moon! My son told me he doesn’t like broccoli (news to me) and my daughter took a plate but complained about how “chewy” the beef was. My husband and I loved it and we had no complaints! I guess you can’t please everyone.
2 Tbsp canola oil
12 oz flank steak, thinly sliced
1/4 cup coconut palm sugar or brown sugar
3 Tbsp reduced sodium soy sauce
2 Tbsp unseasoned rice vinegar
3 cups broccoli florets
3 cups sliced red bell peppers
2 cups hot cooked brown rice
salt & fresh ground pepper
In a large skillet, heat one tablespoon of oil over high heat. Season the steak with salt and black pepper. Cook for 5 minutes or until browned, stirring occasionally. Remove from the pan and rest.
In a small bowl, whisk together the sugar, soy sauce and vinegar. In the same skillet the steak was cooked, add the remaining oil with the broccoli and sliced peppers. Cover the pan and cook for 2 minutes. Remove the lid, add in the sauce and allow to cook for an additional 5 to 7 minutes or until the vegetables are crisp-tender and the liquid has reduced by half. Add the steak and cook for 1 more minute. Serve over brown rice.
Source: Cooking Light Magazine