For added heat, serve with extra chile pepper sauce on the side. Our Test Kitchens staff regularly uses Sriracha, a thick sauce made from ground sun-dried hot chiles and garlic.
12 ounces flank steak, trimmed
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 tablespoon peanut oil, divided
1 large green bell pepper, chopped (about 1 1/2 cups)
1 cup thinly sliced carrot
2 teaspoons minced fresh ginger
1 cup fat-free, less-sodium chicken broth
1 teaspoon chile paste with garlic (such as sambal oelek)
2 cups hot cooked rice
How to Make It
Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.
Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.
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