Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Flank steak slices cook quickly, so remove steak from the pan as soon as it is no longer pink, and it will be cooked perfectly.

Recipe by Cooking Light April 2006


Credit: Lee Harrelson

Recipe Summary

4 servings (serving size: 1 cup beef mixture and 1/2 cup rice)


Ingredient Checklist


Instructions Checklist
  • Cook rice according to the package directions, omitting salt and fat.

  • Cut steak diagonally across grain into thin slices. Combine steak and 1 tablespoon soy sauce; toss to coat. Combine the remaining 1 tablespoon soy sauce, broth, hoisin, and cornstarch; stir well with a whisk.

  • Heat oil in a large nonstick skillet over medium-high heat. Add steak mixture; sauté 1 1/2 minutes or until lightly browned. Remove steak from pan. Add onion and ginger to pan; sauté 2 minutes. Add peas and carrot; sauté 2 minutes. Stir in steak mixture; sauté for 30 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Serve immediately over rice.

Nutrition Facts

361 calories; calories from fat 24%; fat 9.7g; saturated fat 3g; mono fat 2.7g; poly fat 0.6g; protein 24.3g; carbohydrates 40g; fiber 5.1g; cholesterol 30mg; iron 3mg; sodium 677mg; calcium 98mg.