Description
This foolproof flank steak stir fry is insanely easy, flavorful and chock full of veggies!
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Prep Time: 30 minutes
- Cook Time: 20 minutes