- 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
- calories 308
- fat 16 g
- satfat 5 g
- protein 27 g
- carbohydrate 13 g
- fiber 2 g
- cholesterol 77 mg
- sodium 1018 mg
How to Make It
Cook vegetable mix as package label directs.
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.
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.
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.