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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 1 |
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Ingredients:
1 12-oz. bag frozen asian vegetable mix (such as broccoli, carrots, snow peas and water chestnuts) |
1 tablespoon vegetable oil |
1 pound flank steak, thinly sliced |
salt and pepper |
1/2 medium onion, thinly sliced (about 1 cup) |
1/2 medium red bell pepper, cut into thin strips (about 1 cup) |
1 small clove garlic, chopped |
2 tablespoons grated fresh ginger |
1/4 cup low-sodium soy sauce |
2 teaspoons dark sesame oil |
1/4 cup low-sodium beef broth |
2 teaspoons cornstarch |
Directions:
1. Cook vegetable mix as package label directs.
2. Warm vegetable oil in a large skillet over high heat. Sprinkle steak with salt and pepper and add to skillet along with onion and bell pepper. Sauté for 2 minutes. Add garlic and ginger and sauté 2 minutes longer.
3. Stir in soy sauce, sesame oil and broth, bring to a boil and cook 2 minutes, stirring occasionally. Stir in mixed vegetables and toss well.
4. In a small bowl, mix cornstarch with 2 tsp. water until smooth. Add to skillet and cook, stirring constantly, until thickened, about 1 minute. Serve over rice, if desired.
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