Continually I look for ways to incorporate more vegetables into my diet. Nothing does it faster than a stir-fry. Now you might think you need special equipment to do a stir-fry but you could use a large fry pan just as easily.
Don’t let the long list of ingredients keep you from making this stir-fry. The only specialty item that is usually needed is the hoisin sauce. A bottle lasts a long time in the fridge so don’t hesitate to try it. The stir-fry sauce is slightly sweet and has citrus base that perfumes the vegetables and beef. I used yellow onions, red bell pepper, broccoli and carrots but you can add your favorite vegetables. Serve it with long grain or jasmine rice.
I recommend doing all the prep work in advance. First, put the beef in the freezer for approximately 30 minutes before slicing it. Prepare the sauce in a small container and then slice the vegetables. Once everything is prepared, the dish comes together very quickly and you will have a delicious dinner. I hope you enjoy it and let me know your thoughts in the comments section at the end of the recipe.
Ingredients (4 servings)
1 1/4 to 1 1/2 lb flank steak
1 tsp sugar, divided
1/4 tsp baking soda
1 tsp salt
1 tsp orange zest
1/4 cup fresh orange juice
1 tbsp rice wine vinegar
1 tbsp hoisin sauce
2 tbsp soy sauce
1 tbsp chili sauce
1 tsp grated fresh ginger
1/4 tsp sesame oil
1/4 tsp cornstarch
3 tbsp canola oil
1 small yellow onion sliced
1 small red bell pepper, seeded and chopped
1 stalk of broccoli florets chopped
1/2 cup shredded carrots
2 garlic cloves minced
1 cup cooked long grain or jasmine rice
Directions
Slice the steak into thin slices across the grain. (Photo A) If the steak is difficult to cut, place it in the freezer for at least 30 minutes. Combine 1/2 tsp sugar, baking soda and salt. Add the mixture to the steak and mix well. Let it stand at room temperature for 30 minutes.
Photo A
Photo B
Photo C
Combine the orange zest, juice, rice wine vinegar, hoisin sauce, soy sauce, chili sauce, ginger, sesame oil and cornstarch in a measuring cup and mix well. (Photo B) Set the sauce aside.
Prepare the vegetables; onions, pepper, broccoli, carrots and garlic. (Photo C)
Photo D
Add 2 tbsp canola oil to the wok over high heat. Add 1/3 of the beef to the pan and sear until brown on one side. (Photo D) Turn the beef over and sear the second side. Transfer the meat to a paper towel lined plate to drain. Continue searing the remainder of the meat using the same method.
Add another tbsp canola oil to the wok over high heat. When the oil is warm, add the onion, bell pepper and carrots. (Photo E) Stir fry the vegetables for 3 to 5 minutes. Add the broccoli and garlic and stir-fry for another 1-2 minutes. (Photo F)
Photo E
Photo F
Add the sauce and beef to the pan and heat until the sauce thickens. Add the rice to the pan and combine with the beef and vegetables. Serve immediately.
If you have leftovers, it can be reheated in the microwave.