Beef Stir Fry
  • 1/2 lb. flank steak, cut into strips against the grain
  • 2 Tbsp. low-sodium soy sauce, divided
  • 1.25 tsp. sugar, divided
  • 1 Tbsp. cornstarch
  • 1 Tbsp. sherry
  • 1/2 tsp. Chinese 5-spice powder
  • 1/3 cup beef broth
  • 1 Tbsp canola or vegetable oil (or sesame oil if you have it)
  • 2 cups fresh veggies you prefer (I used red and green bell pepper, snow peas, mushrooms, carrots, baby corn, bean sprouts, broccoli)
  • 1 clove garlic, minced
  • 1/4 tsp. red pepper flakes, or to taste
  • salt and pepper
  1. In a bowl, marinate the flank steak strips in 1 Tbsp soy sauce, 1/4 tsp. sugar and some freshly ground pepper.
  2. Let sit for 20-30 minutes.
  3. In the meantime, make the sauce.
  4. In a small bowl, dissolve the cornstarch in the remaining 1 Tbsp. soy sauce.
  5. Stir in the five spice powder, beef broth, remaining 1 tsp. sugar, and sherry.
  6. Heat wok or skillet over high heat.
  7. Add oil and heat until it begins to smoke.
  8. Cook beef in hot oil until no longer pink, just a minute or two.
  9. Add vegetables, garlic and red pepper flakes (and more oil, if necessary) to wok and stir fry for 1-2 minutes or until vegetables are crisp-tender.
  10. Stir in sauce cook an additional 1-2 minutes. Season to taste with salt and pepper.
  11. Serve over rice.
  12. Serves 2
While I think stir fry should have oyster sauce and sesame oil often, I rarely have these things around. So I made a stir fry out of things I do always have in my pantry.