- 1 pound flank steak, trimmed
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon minced garlic
- 1/2 teaspoon freshly ground black pepper
- 3 1/2 tablespoons water, divided
- 2 tablespoons oyster sauce
- 1/4 teaspoon crushed red pepper
- 3/4 pound broccoli
- 2 tablespoons canola oil, divided
- 1 large red bell pepper, halved, seeded, and cut into 1-inch pieces (about 1 1/2 cups)
- 4 cups hot cooked long-grain rice
- calories 323
- fat 10.7 g
- satfat 2.7 g
- monofat 5.1 g
- polyfat 1.8 g
- protein 21.2 g
- carbohydrate 35.2 g
- fiber 2.8 g
- cholesterol 26 mg
- iron 3.2 mg
- sodium 273 mg
- calcium 62 mg
How to Make It
Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes.
Combine 1 1/2 tablespoons water, oyster sauce, and crushed red pepper in a small bowl; set aside.
Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl.
Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the oyster sauce mixture; cook until thoroughly heated. Serve over rice.
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