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- 1 pound flank steak, thinly sliced against the grain - 2 cups broccoli florets - 1 bell pepper, sliced (any color) - 1 medium carrot, julienned - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sesame oil - 1 tablespoon honey or brown sugar - 2 tablespoons vegetable oil (for cooking) - Salt and pepper to taste - Cooked rice or noodles (for serving)

One-Pan Beef and Broccoli Stir-Fry

Discover the perfect quick meal solution with this Quick & Zesty Beef and Broccoli Stir-Fry recipe. Packed with tender flank steak, vibrant broccoli, bell peppers, and carrots, this dish is not only a visual delight but also a nutritional powerhouse. Enjoy a flavorful sauce that enhances the dish while keeping it healthy. Ideal for busy weeknights, this stir-fry is simple to prepare, making it a go-to choice for both family dinners and meal prep. Try it tonight!
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Ingredients
  

1 lb (450g) flank steak, thinly sliced against the grain

2 cups fresh broccoli florets

1 bell pepper (red or yellow), sliced into thin strips

1 medium carrot, julienned (cut into thin matchsticks)

4 cloves garlic, minced

1-inch piece fresh ginger, grated or minced

3 tablespoons low-sodium soy sauce

1 tablespoon oyster sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil, divided

1 tablespoon sesame oil

1 teaspoon honey or brown sugar

Salt and pepper to taste

Cooked jasmine rice or quinoa, for serving

Sesame seeds and sliced green onions, for garnish

Instructions
 

Prep the Beef: In a medium mixing bowl, combine the thinly sliced flank steak with cornstarch, a generous pinch of salt, and freshly ground black pepper. Toss well to coat the beef evenly. Allow it to marinate for about 10 minutes as you prepare the other ingredients.

    Make the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, and honey (or brown sugar). Whisk until well combined and set this flavorful sauce aside.

      Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until hot. Once heated, add the marinated flank steak in a single layer. Sear without stirring for approximately 2-3 minutes or until nicely browned. Flip the beef and cook for an additional 2 minutes until browned and cooked through. Remove the beef from the pan and set it aside on a plate.

        Stir-Fry the Vegetables: In the same skillet, add the remaining tablespoon of vegetable oil. Introduce the minced garlic and grated ginger, sautéing for about 30 seconds until aromatic. Then, add the broccoli florets, sliced bell pepper, and julienned carrot. Stir-fry these vibrant vegetables for 5-7 minutes or until they are tender-crisp, maintaining their bright colors.

          Combine: Return the cooked beef to the skillet with the sautéed vegetables. Pour the prepared sauce evenly over the mixture and stir well to ensure everything is coated. Continue to cook for an additional 2-3 minutes, allowing the sauce to thicken slightly and envelop the beef and vegetables in flavor.

            Serve: Remove the stir-fry from heat. Serve generously over bowls of steaming cooked jasmine rice or fluffy quinoa. Finish by garnishing with a sprinkle of sesame seeds and slices of green onions for an added pop of freshness and flavor.

              Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings.

                Presentation Tips: For an appealing presentation, serve the stir-fry in vibrant bowls, allowing the colors of the vegetables to shine through. You can also drizzle a few drops of sesame oil on top just before serving for an extra layer of flavor.