“This recipe is very simple and easy to make. This healthy main course can be prep ahead of time for those of you who struggle with busy schedule.VIDEO https://www.youtube.com/watch?v=Y_wZrsFmcQw”
1⁄4 cuplow sodium soy sauce or 1⁄4 cuptamari
1⁄4 cupbrown sugar
2 tablespoonshoisin sauce
2 1⁄2 tablespoonsginger, minced
4 garlic cloves, pressed
2 tablespoonssesame oil
1⁄2 cuplow sodium beef broth
1 lbround steak, sliced into 1/4-inch thick
1 tablespoonolive oil
1 tablespoonsesame oil
1 cupred onion, sliced
1 celery rib, cut into 1/4-inch pieces
1⁄2 poblano pepper, cut into strips
1⁄2 red pepper, cut into strips
1 cupbroccoli floret
1 cupbean sprouts, washed and drained
1⁄2 teaspoonblack pepper (or to taste)
1⁄4 teaspoonred pepper flakes (or to taste)
In a medium bowl, combine together soy sauce, sugar, hoisin, ginger, sesame oil, beef broth, garlic and cornstarch; whisk until well incorporated. In a large Ziploc, place sliced steak and pour the sauce over. Transfer to the refrigerator for at least one hour.
Using a slotted spoon, transfer beef in a bowl; set aside both beef and marinade. In a wok over medium heat, add oil and when hot, add beef and cook until the outsides are brown but very pink in the middle, about 2 minutes. Remove from heat and transfer to a clean bowl; set aside.
Return wok on the heat and add sesame oil. When hot, add onion and celery; cook for 3 minutes. Add peppers and cook for 3 minutes. Add broccoli and sauté for 2 minutes. Add bean sprouts and sauté for 2 minutes. Return beef to wok and pour the reserved marinade. Add black pepper and red pepper flakes, cover and steam for 2-3 minutes or until beef is warm through. Serve over a bed of rice and sprinkle with sesame seeds.