As much as I love the baking season of Christmas, I have to make sure we get a few healthier, filling, tasty meals in there too right? Chopped veggie beef stir fry 👊🏻.
Side note: I have a cold. Again. I got a solid 3 weeks there without having a pounding headache and was able to breathe though my nose. I don’t even know what to do. I’ve been taking a billion vitamins, supplements, green drinks with green powder, washing my hands CONSTANTLY, as well as using hand sanitizer….
Heeeelp! No seriously, help! Does anybody have any suggestions? Anything that works particularly well for them? I should note that I’m around kids quite often so that probably has something to do with it. However, other adults around kids the same amount I am aren’t sick nearly as often (it seems). I’m trying to get my sad, depressed immune system in gear and apparently it’s still not working. Any advice would be greatly appreciated!
Soooo anyway, let’s talk about this chopped veggie beef stir fry (while I sip my billion cup of herbal “this should help” tea). A friend of mine actually made this dish and I instantly fell in love with it. I had to get the recipe pronto and it turns out she made it just the way a real chef does, with a little of this and a little of that 👍🏻. I was able to pin point down the amounts and share this delectable recipe with you so a quick thanks to Brenna for whipping this up!
Basically, this chopped veggie stir fry has one important, not so secret ingredient: gochujang aka red chili paste. It’s definitely got a kick but it’s not all heat! It has a little bit of a sweet side that adds extra flavor and pairs well with the spice.
After that, it’s pretty straight forward. Marinate some thinly sliced flank steak in soy sauce, a little orange juice, and some garlic cloves along with the gochujang.
Like I said, pretty straight forward. The marinade is only 4 ingredients! Simple AND delicious!
Oh and this chopped veggie beef stir fry isn’t complete with (yup!) a TON of chopped veggies: broccoli, carrot, onion, snap pea, and bell pepper. Saute up the beef, cook the veggies till softened, and add a little bit of honey for extra flavor. Oh and add as much gochujang as desired 😎. Serve over some cooked short grain brown rice and enjoy!Print
This foolproof flank steak stir fry is insanely easy, flavorful and chock full of veggies!
- 1 1/2 lbs flank steak, thinly sliced
- 2/3 cup soy sauce
- 2 tablespoons gochujang + extra as desired
- 2 garlic cloves, smashed
- 1/2 cup freshly squeezed orange juice
- 2–3 teaspoons honey
- 1 large carrot, peeled
- 1/2 green bell pepper
- 1/2 red bell pepper
- 1 cup snap peas
- 1 to 1 1/2 cups broccoli florets
- 4 cups cooked short grain brown rice
- 1 tablespoon extra virgin olive oil
- Chives, sesame seeds to garnish
- In a large bowl or ziploc bag, whisk together gochujang, orange juice and soy sauce. Add garlic cloves and flank steak slices. Toss to coat. Cover the bowl/seal the bag and marinate for at least 30 minutes, up to over night.
- Roughly chop all of the vegetables. Set aside.
- Heat olive oil in a large skillet over medium high heat. Add the flank steak and all of the juices from the marinade to the skillet. Cook for 10 minutes, stirring frequently. (There will be a LOT of juices, it will reduce down throughout the cooking period and get mixed in with the veggies and rice!). Remove steak to a plate, leaving the juices in the pan, and let rest.
- Add the veggies to the pan and cook until softened about 6-7 minutes, stirring frequently. Add the steak back to the pan, along with 2 teaspoons of honey. At this point, taste the sauce and determine if you’d like any more gochujang or any more honey and add as desired a teaspoon at a time.
- Turn off heat. Stir in cooked rice until coated. Top with chives and sesame seeds. Serve immediately.