- 1 lb flank steak
- 3 tablespoons cornstarch
- 2 tablespoons canola oil, divided
- 1 cup shredded or finely chopped carrots
- 1 red bell pepper, thinly sliced
- 1 cup chopped scallions
- 2 handfuls of baby spinach (roughly 1½-2 cups)
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon toasted sesame oil
- 1 teaspoon hot sauce
- 2 tablespoons grated fresh ginger
- 4 garlic cloves, pressed or grated
- 1 tablespoon cornstarch, dissolved in 3 tablespoons of cold water
- 2 cups cooked brown rice
- Additional chopped scallions, for garnish
- Toasted sesame seeds, for garnish
- Cook your rice, according to package directions, at the start of your cook time. Fluff with a fork and keep warm until you are ready to serve.
- Meanwhile, slice the flank steak, against the grain, as thinly as possible (Tip: if you have a little extra time, stick the beef in the freezer for about 10-15 minutes before slicing. If not, no biggie!).
- Place the sliced steak in a resealable plastic bag and season with a pinch each of salt and pepper. Add the cornstarch and seal the bag. Shake the bag until all the beef is evenly coated in the cornstarch.
- Preheat a large skillet over high heat and add 1 tablespoon of the oil. Add half the beef to the pan, being sure not to overcrowd the pan, and sear for 1-2 minutes per side, or until browned on both sides. Remove the first batch of beef from the pan and place it on a plate. Repeat with the second batch. Chop up your veggies while the beef cooks.
- Reduce the heat slightly and add the remaining tablespoon of oil. Add the carrots, bell pepper, and scallions and stir frequently, cooking for a few minutes or until the veggies are tender-crisp.
- While the veggies are cooking, make the sauce by whisking together all the ingredients in a small bowl or measuring cup until smooth. Add the baby spinach to the pan and allow it to wilt slightly, and then pour in the sauce.
- Bring the mixture to a simmer and cook, stirring almost constantly, until it is thickened and glossy.
- Return the beef and any collected juices on the plate to the pan and stir to incorporate until everything is evenly coated in the sauce.
- Serve the beef and veggies over the cooked rice and garnish with additional scallions and sesame seeds.
Source: Yes To Yolks
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