Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon sesame oil
- 1 tablespoon canola oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 cup snap peas
- 1 cup red bell pepper, sliced
- 1 cup zucchini, julienned
- 2 green onions, chopped
- 4 cups cooked jasmine rice
- Chopped cilantro for garnish (optional)
Instructions
- Whisk together the soy sauce, sweet chili sauce, sesame oil, minced garlic, and ginger in a bowl.
- Add the flank steak slices to the marinade, ensuring they are well-coated. Allow to marinate for at least 30 minutes or refrigerate for up to 2 hours.
- In a large skillet or wok, heat the canola oil over medium-high heat.
- Add the marinated beef and stir-fry for about 3-4 minutes until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add the snap peas, red bell pepper, and zucchini. Stir-fry for 5-7 minutes until tender yet crisp.
- Add the cooked beef back into the skillet with the vegetables and heat for another 2 minutes.
- Spoon the beef and vegetable mixture over jasmine rice and top with chopped green onions and cilantro, if desired.
Notes
- For a deeper flavor, marinate the beef for up to 2 hours.
- Feel free to substitute vegetables based on your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg