I love Chinese food and I make it at home sometimes. Originally this recipe was going to be Pepper Steak but I had some broccoli that I wanted to use so I put that in as well. I served this over white rice. For all you veggie lovers, you will love this. To see how my Beef with Vegetables over Rice, keep reading!
Beef with Vegetables over Rice
1 1/2 – 2 lbs flank steak, sliced thinly against the grain and on the bias
2 tbsp. peanut oil (divided)
1 medium onion, sliced thinly
2 cups of steamed broccoli florets (steam until crisp-tender)
3 large peppers, red, green or any other color that you have on hand, sliced thinly
5 large cloves of garlic, chopped
1/2 cup low sodium soy sauce
1/3 cup honey
1 tbsp. sesame oil
2 tbsp. rice wine vinegar
1 tbsp. corn starch
3/4 cup water
In a large glass measuring cup add the soy sauce, honey, sesame oil, vinegar and mix well. Set aside
To a large non stick skillet or wok add 1 tbsp. of the oil over medium heat and add the onions and peppers and stir fry for about 5-7 minutes stirring frequently until the vegetables are crisp tender. Add in the garlic and stir constantly for another minute. Remove all the vegetables and garlic to a bowl and set aside.
Add the remaining tablespoon of oil and when hot, add in the beef and stir fry until no longer pink. You may need to do this in batches as you do not want to crowd the pan. Once the beef is cooked, add the vegetables, including the broccoli back to the pan with the beef and add in the soy sauce mixture and stir. Bring to a boil. Mix the corn starch and water into a small cup and then add to the pot once boiling. Stir to combine. Lower the flame and cook until the sauce starts to thicken, about another minute or two. Stirring frequently. When done, serve over rice.
An appetizer that would go great with this dish are these Spicy Crab Rangoons from The Chef Next Door