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Ingredients
2½ pounds flank or flat iron steak cut into ¼ inch thin strips
2 Tablespoons olive oil
1 cup mushrooms, thinly sliced
1 bunch asparagus, ends trimmed, cut into 2-inch pieces
1/4 cup beef broth or water
1/4 cup low-sodium soy sauce
3 Tablespoons honey
2 teaspoons cornstarch
1 Tablespoon cold water
4 garlic cloves, minced
1-2 inch piece of ginger, peeled and minced
green onions thinly sliced (optional)
Salt and pepper to taste
Rice, noodles, quinoa to serve
Instructions
Heat 1 tablespoon of oil in a large pan or wok over medium heat.
Add the mushrooms and asparagus to the skillet. Cook for approximately 4 minutes, or until vegetables are tender.
Remove the vegetables from the skillet; place them on a plate and cover.
Wipe the skillet clean with a paper towel and turn the heat to high.
Add the remaining tablespoon of oil.
Season the strips of steak with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook the steak until slightly crispy (about 2-3 minutes per batch) stirring frequently, then remove from pan.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the broth, garlic, honey, ginger, and soy sauce.
In a small bowl, whisk together the cornstarch with a tablespoon of cold water.
Pour the soy sauce mixture over the steak strips and vegetables; cook for 30 seconds.
Add the cornstarch mixture and bring to a boil; cook for 1-2 minutes more or until the sauce has just started to thicken. Remove from heat.
Top with sesame seeds, green onions. Serve with rice, quinoa, or noodles, if desired.
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