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flank steak cornstarch salt freshly ground white pepper peanut oil green bell pepper carrot fresh ginger chicken broth chile paste rice
Viewed: 58 - Published at: 3 years agoIngredients
- 12 ounces flank steak, trimmed
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground white pepper
- 1 tablespoon peanut oil, divided
- 1 large green bell pepper, chopped (about 1 1/2 cups)
- 1 cup thinly sliced carrot
- 2 teaspoons minced fresh ginger
- 1 cup fat-free, less-sodium chicken broth
- 1 teaspoon chile paste with garlic (such as sambal oelek)
- 2 cups hot cooked rice
Method
- Cut steak diagonally across the grain into thin slices. Combine steak, cornstarch, salt, and white pepper in a bowl, tossing to coat; set aside.
- Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add steak to pan; stir-fry 4 minutes or until browned. Remove steak from pan. Add remaining 1 teaspoon oil to pan. Add bell pepper, carrot, and ginger; stir-fry 2 minutes or until carrot is tender. Add broth and chile paste; cook 3 minutes. Return the steak to pan; cook 1 minute or until thoroughly heated. Serve over rice.
