My healthy lunch!
stir fry veggies with beaf and rice
1 1/4 lbs thinly sliced steak such as flank steak
3 cups of mixed vegetables (I used broccoli florets and sliced bell peppers)
salt and pepper to taste
1 tablespoon vegetable oil
Optional garnishes: sliced green onions and sesame seeds
For the sauce
1/4 cup soy sauce
1/2 cup water
1/4 cup brown sugar
2 teaspoons minced garlic
2 teaspoons minced ginger
1 tablespoon of honey
1 teaspoon toasted sesame oil
1 tablespoon + 1 teaspoon cornstarch
For the sauce: Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened. Set sauce aside.
For the stir fry: Heat 1 teaspoon vegetable oil in a large pan over medium-high heat. Add the vegetables and season with salt and pepper to taste. Cook for 3-5 minutes or until vegetables have started to brown and soften.
Add 2 tablespoons of water and cook, until water has evaporated. When your vegetables are crisp tender remove them from the pan and set aside.
Wipe out the pan. Heat the remaining 2 teaspoons of oil in the pan over high heat.