15 Minute Weeknight Wonder: Chinese Steak Stir-Fry (or Chicken)
1 pound flank or sirloin beef, thinly sliced (1/4 inch thick) or 1 pound (about 2 large) chicken breasts sliced 1/4 inch thick
2 tablespoons cornstarch
2 tablespoons toasted sesame oil
1 tablespoon minced garlic
1/2 teaspoon grated fresh ginger
1/4 cup low-sodium soy sauce
2 tablespoons dark brown sugar
1 tablespoon rice vinegar
1/4 cup vegetable oil (if using chicken use 2 TBSP oil instead as chicken has more liquid)
1 cup coarsely chopped red bell pepper
1 cup coarsely chopped green bell pepper
1 cup broccoli florets (optional)
2 green onions, sliced
*1/2 cup sliced mushrooms (optional)
2 tablespoons sesame seeds for crunch (optional)
- Coat the beef or chicken slices evenly with the cornstarch.
- Heat a small saucepan over medium heat. Add the sesame oil and then the garlic and ginger and cook, stirring, until fragrant, just a few seconds. Add the soy sauce, 1/4 cup water, the brown sugar, and the vinegar. Whisk until the sauce thickens a bit, 4 to 5 minutes. Remove the heat.
- In a wok or large skillet, warm the vegetable oil (use less oil if using chicken swap) over medium-high heat, then add the beef or chicken and cook, stirring continuously, until all pieces are lightly browned about 5 minutes. Drain and transfer the meat to a plate.
- In the same wok or large skillet, cook the bell peppers and broccoli, and optional mushrooms, stirring, until crisp-tender, about 3 minutes.
- Return the beef or chicken to the wok with the vegetables. Add the green onions and pour the sauce over all. Cook for about 2 minutes more.
- If you want added texture or crunch, add 2 tablespoons of sesame seeds on top. Serve immediately over white or brown rice. *Note, this can also be made all vegetarian: substitute tofu instead of the beef or chicken, or use a mix of all vegetables (onions, carrots thinly sliced work beautifully).
Want all of my recipes to yourself in one place?
Grab a copy of At Home with Natalie and they’ll be yours for life.