I stumbled upon this recipe about 2 years ago thanks to Pinterest (most of my recipes come via Pinterest these days). It didn’t take too long to decide to make it. And so I decided to make it. But then, when it came time to actually make it, I was tired…and pregnant…and tired…so my then fiance made it for us! I can’t tell you how much I love loving a man who knows how to cook 🙂 .
It only took one taste and we both agreed that this recipe was a keeper. If you want to see more recipes that I’ve made and decided to keep check out my Pinterest board “Tried and True.” I promoise, everything on it is good!
Of course, we needed to change it up just a bit. And that pretty much meant that the next time we made it we added a giant pile of sauteed veggies to it. And then we had it. Perfection on a plate (or a bowl…the sauce is a little runny).
2 tsp vegetable oil
1 Tbsp ginger, minced
3-4 cloves of garlic, minced
1/2 cup soy sauce
1/2 cup water
3/4 cup brown sugar
vegetable oil, for frying
1 lb flank steak (or some other cut…we usually get a much cheaper cut of meat, just because we have to watch our pennies…but we once splurged for a nice flank steak and it was SOOOO good)
1/4 cup cornstarch
1 medium yellow onion, chopped
1 carrot, chopped
1 cup of broccoli florets
1/2 red bell pepper, chopped
1/2 cup grape tomatoes
any other vegetable that you think sounds amazing
2 green onions, chopped
Heat the 2 tsp vegetable oil in a medium saucepan over med/low heat. Add ginger and garlic to pan. Stir for about 60-90 seconds then add the soy sauce and water before the garlic burns.
Add brown sugar to the sauce. Stir until dissolved.
Raise heat to medium and boil sauce for 2-3 minutes, or until the sauce thickens.
Remove from heat.
Meat and Veggies:
Slice the steak against the grain into 1/4 inch, bite size pieces. Coat each piece with cornstarch. Let meat sit for 10 minutes.
While waiting for the meat, heat some vegetable oil in a large skillet. Saute all the veggies you’ve chopped (except the green onions).
In another skillet heat 1/4 cup vegetable oil in med/high heat. Add the beef. Let it darken on one side. Then turn it over to the other side.
Move beef into the skillet with all the veggies. Stir so things cook evening. Add sauce. Cook until meat is cooked through. Add green onions.
Serve over quinoa or rice. Try to stop eating before your belly hurts, it’s hard because the food is so dang good. At least you got some veggies in there 🙂 !