Categories: Asian
Ingredients
- 2 tbsp. canola oil, divided
- 12 oz. flanks steak, thinly sliced
- 1/2 tsp. black pepper
- 1/4 tsp. kosher salt
- 1/4 cup dark brown sugar
- 3 tbsp. soy sauce
- 2 tbsp. unseasoned rice vinegar
- 3 cups fresh broccoli florets
- 3 cups sliced red bell peppers
- 2 cups hot cooked brown rice
- 1/2 cup chopped green onions (green parts only)
Directions
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Heat 1 tbsp. oil in a large skillet over high. Sprinkle steak with black pepper and salt. Add steak to pan; cook 5 minutes or until browned, stirring occasionally. Remove steak from pan (do not wipe pan out).
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Combine sugar, soy sauce, and vinegar in a small bowl. Add remaining 1 tbsp. oil, broccoli and bell peppers to pan; cover, and cook 2 minutes. Uncover pan; add soy sauce mixture.
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Cook 6 minutes or until veggies are crisp-tender and liquid reduces by about half. Add steak; cook 1 minute. Divide rice evenly among 4 plates; top with beef mixture and green onions.