Beef & Broccoli Stir-Fry with Jasmine Rice

Quick and flavorful beef and broccoli stir-fry with bell peppers, ginger, and garlic, served over fluffy jasmine rice. Easily adaptable for different spice levels.

Ingredients

• 1 lb Flank Steak Flank Steak
• 2 cup Jasmine Rice Jasmine Rice
• 1 head Broccoli Florets Broccoli Florets
• 1 each Bell Pepper Bell Pepper
• 1 each Fresh Ginger (inch) Fresh Ginger (inch)
• 2 each Garlic Garlic
• 1 bunch Green Onions Green Onions
• 1/4 cup Low Sodium Soy Sauce Low Sodium Soy Sauce
• 1 tablespoon Cornstarch Cornstarch
• 2 tablespoon Vegetable Oil Vegetable Oil
• 2 tablespoon Oyster Sauce Oyster Sauce
• 1 teaspoon Granulated Sugar Granulated Sugar
• 1/4 cup Water Water
• black pepper to taste black pepper

Instructions

1. Thinly slice flank steak against the grain and marinate with 2 tablespoons soy sauce, cornstarch, and black pepper. Cook jasmine rice according to package directions.
2. Sauté marinated flank steak in hot vegetable oil until browned; remove from wok. Add broccoli florets and sliced bell pepper to the wok, stir-frying until tender-crisp.
3. Mince fresh ginger and garlic. Add ginger and garlic to the wok with the vegetables, stir-frying briefly until fragrant.
4. In a small bowl, whisk together remaining soy sauce, oyster sauce, sugar, and water. Return flank steak to the wok, pour in the sauce mixture, and stir-fry until thickened.
5. Slice green onions and stir into the beef and broccoli mixture. Serve immediately over prepared jasmine rice.