Y’all, I am forever in search of quick, easy, saucy [read: DELICIOUS], lower-carb [more carbs for wine, duh] recipes. And this, my friends, pretty much checks all of those boxes. It’s also prepared in one dish, so seriously no fuss here. It’s warm, spicy, filling — probably as close to healthy comfort food as it gets [minus the sodium, just close your eyes on that note. You can’t win them all].
My favorite part about this dish: super weird — but the broccoli. The broccoli florets absorb all the saucy, salty goodness and I’m loving each bite of them!
The sous chef and I are so funny about take out — we have such different taste [yet, he is more than happy with the food I make at home]! He gives me a hard time for being a food snob [I totally am, and I’m 100% okay with it], but I just don’t understand why you wouldn’t want to be a food snob. Maybe my math is off here, but: good food = good food… amiright?!
And I digress… let’s just say his preference in Chinese take out places is… lacking. I’m all about textures, flavors [um, as one should be!], and he is pretty much on board with large quantities of flavorless mush [love you, babe!]. But I can assure you: this dish is not that[!] — it’s packed with flavor, most vegetables under the sun, quick pan fried beef, of course a delicious, savory Asian-style stir fry sauce. [Note: for the beef, we use a cut of flank stank sliced super thin, and it’s so tender and perfect.]
That said, it’s more than enough to feed four [maybe even six, but four to be safe], so plenty for leftovers [YUM]! Wins all around, if you ask me…
Best served with a glass of wine or three, and dinner = complete.
Cheers!
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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- 3 tablespoons sesame oil divided
- 1 1 1/2 lb. flank steak trimmed, very thinly sliced (against the grain)
- 1/4 cup flour
- 3/4 medium sweet onion chopped
- 1/2 bell pepper chopped
- 4 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 1/4 cup low-sodium soy sauce
- 1 head broccoli cut into florets
- 1 head bok choy base discarded, white and green parts sliced
- 3 stalks celery sliced
- 1/3 cup carrots peeled and julienned (or store bought matchstick carrots)
- green onion optional, for garnish
- toasted sesame seeds optional, for garnish
- 1/2 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1/4 cup hoisin sauce
- 1/3 cup beef broth
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce (less, if you don't like spice)
Ingredients
Stir Fry
Sauce
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- In a large skillet or wok, heat two tablespoons of sesame soil over medium-high heat. Once very hot, add the sliced flank steak stirring well. Cook until incorporated and you've reached the desired doneness for the steak, about 5 minutes in total. Remove from heat and set aside.
- Drain any excess liquid that may have accumulated in the skillet. Add the remaining tablespoon of sesame oil over medium heat. Add the onion and peppers and cook for 6-8 minutes until they begin to brown. Add the garlic and ginger, and cook for an additional 1-2 minutes.
- Deglaze the pan with the soy sauce.
- To the pan, add the broccoli, boy choy, celery and carrots. Cover, and cook over medium heat for 5-7 minutes, until the vegetables are tender.
- To make the sauce: While the vegetables are cooking, whisk together the soy sauce, oyster sauce, hoisin sauce, beef broth, rice wine vinegar, brown sugar, and chili garlic sauce.
- Return the beef to the pan, and add the stir fry sauce. Let simmer for 3-4 minutes, until the sauce begins to thicken.
- Optional: top with sliced green onions and toasted sesame seeds. Serve hot, and enjoy!
Our wine choice: the 2014 Capezzana Barco Reale di Carmignano. This red blend is bursting with notes of dark berries, plum, and spice -- a touch of smoke and dried herbs on its lingering finish make this a delicious wine to pair with a rich stir fry. Cheers!
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