Loaded with red and yellow peppers, fresh ginger, garlic, tomatoes and lean flank steak, this stir-fry is both hearty and good-for-you. Bonus! You can have it ready on the table in 30 minutes.
Total Time
30min
4.2
4 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
1 1/3
Tbsp
Fresh Ginger
•
14
oz
Flank Steak
•
1
clove
Garlic
•
1 1/3
Tbsp
Granulated Sugar
•
1 1/3
Tbsp
Hoisin Sauce
•
2/3
cup
Brown Rice
•
4
Tbsp
Tamari Soy Sauce
•
2
Tbsp
Sesame Oil
•
1
Roma Tomato
•
1
Red Bell Pepper
•
1
Yellow Bell Pepper
•
1/2
tsp
Ground Black Pepper
•
1
Tbsp
Olive Oil
Cooking Instructions
1.
Peel and finely chop Fresh Ginger (0.25 ounce). Roughly chop Garlic (1 clove). Thinly slice Red Bell Pepper (1), Yellow Bell Pepper (1) into 1/2 inch slices. Cut the Roma Tomato (1) into 6 wedges, discarding the core.
2.
Over medium-high heat, bring 1 cup of water to a boil in a small sauce pot. Add the Brown Rice (4 ounce) and stir. Cover and reduce heat to low. Simmer for 20 minutes. Remove from heat and fluff with a fork.
3.
Pat dry Flank Steak (14 ounce). Slice against the grain into 1/2 inch pieces. Place in a bowl and add Tamari Soy Sauce (2 tablespoon), Granulated Sugar (2 teaspoon), Sesame Oil (1 tablespoon), Hoisin Sauce (2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Coat to combine.
4.
In a sauté pan over medium high heat, add Olive Oil (1 tablespoon). When hot, add flank steak in a single layer and cook for 1 minute on each side. Transfer to a plate.
5.
In the same pan, add Sesame Oil (1 tablespoon). When hot, add red and yellow bell pepper, ginger, garlic and sauté for 4-5 minutes or until crispy tender.
6.
Add Roma tomatoes, and remaining Granulated Sugar (2 teaspoon). Cook for 3-4 minutes.
7.
Return beef to the pan and add Hoisin Sauce (2 teaspoon), Tamari Soy Sauce (2 tablespoon), and Ground Black Pepper (1/4 teaspoon).
8.
Add rice to a plate and top with the beef stir fry. Serve and enjoy!
Nutrition Per Serving
CALORIES
616
FAT
35.1 g
PROTEIN
40.2 g
CARBS
37.8 g
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