Ingredients
Scale
- 1/2 cup low sodium beef broth
- 1/4 cup low sodium soy sauce
- 3 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste
- 2 teaspoons toasted sesame oil
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1 1/2 tablespoons avocado oil
- 1 pound flank steak or sirloin steak, sliced into strips
- 1 red bell pepper, sliced
- 1 carrot, thinly sliced
- 2 cups sugar snap peas
- 2 green onions, sliced
- Cooked rice, for serving
- Sesame seeds, for garnish
- Fresh cilantro or extra green onions, for garnish
Instructions
- Make the sauce by combining beef broth, soy sauce, maple syrup, rice vinegar, chili paste, toasted sesame oil, grated ginger, garlic powder, and cornstarch in a bowl.
- Heat a skillet over high heat and stir-fry the vegetables for 3-4 minutes until crisp-tender. Remove and set aside.
- In the same skillet, add more avocado oil and sear the beef strips for 1-2 minutes on one side then flip and cook for another minute.
- Return the vegetables to the skillet, add the sauce, and simmer for 2-3 minutes until it thickens.
- Serve over warm rice or noodles, garnished with sesame seeds and cilantro or green onions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Slice the beef against the grain for tenderness.
Stir-fry at high heat to maintain moisture.
Prep ingredients in advance to save time during cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Calories: 380
- Sugar: 5
- Sodium: 800
- Fat: 18
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
- Cholesterol: 75