Chef’s Note

“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”








  • 14 cuplow sodium soy sauce or 14 cuptamari
  • 14 cupbrown sugar
  • 2 tablespoonshoisin sauce
  • 2 12 tablespoonsginger, minced
  • 4 garlic cloves, pressed
  • 2 tablespoonssesame oil
  • 12 cuplow sodium beef broth
  • 2 teaspoonscornstarch
  • 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
  • 12 poblano pepper, cut into strips
  • 12 red pepper, cut into strips
  • 1 cupbroccoli floret
  • 1 cupbean sprouts, washed and drained
  • 12 teaspoonblack pepper (or to taste)
  • 14 teaspoonred pepper flakes (or to taste)
  • Directions

  • 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.
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