Ingredients

• 1 pound flank steak
• 2 tablespoons olive oil, divided
• 1 medium onion, sliced
• 2 cups broccoli, cut into small florets
• 1 red bell pepper, cut into small pieces

• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup honey
• 1 teaspoon grated fresh ginger
• 3–4 cloves garlic, minced
• 1/2 teaspoon apple cider vinegar or rice vinegar
• 1/4 teaspoon crushed red pepper flakes (or more to taste)
• 3 tablespoons cornstarch

Instructions

1. If serving with rice or noodles, begin cooking them now. Because stir fry cooks rapidly, have all ingredients ready before you start. Trim any excess fat from the steak and slice it very thin against the grain into bite-size pieces. In a bowl, whisk together all sauce ingredients until smooth.
2. Heat 1 tablespoon of olive oil in a large skillet over high heat. Allow the pan to get very hot—the oil should shimmer.
3. Add the onion, broccoli, and bell pepper. Cook for 4–5 minutes, stirring frequently, until the vegetables are tender but still crisp. Remove them from the skillet and set aside.
4. Add the remaining tablespoon of olive oil to the skillet. Spread the beef in a single layer and let it sear undisturbed for about 1 minute. Turn and cook for another minute or so, just until mostly cooked. Be careful not to overcook—the beef should remain slightly underdone at this stage.
5. Return the vegetables to the skillet and pour in the sauce. Toss everything together until evenly coated and the sauce thickens, about 1–3 minutes. Remove from heat and serve right away over rice or noodles.

Nutrition