Ingredients
- 1/4 cup (60 milliliters) less-sodium soy sauce
- 1/4 cup (60 milliliters) water
- 4 tablespoons (60 milliliters) vegetable oil, divided
- 2 tablespoon (30 milliliters) honey
- 2 tablespoons (30 milliliters) Ginger, divided
- 2 tablespoons (30 milliliters) Chunky Garlic, divided
- 1 pound (500 grams) flank steak, thinly sliced
- 3 tablespoon (45 milliliters) cornstarch
- 1 large red bell pepper, cut into strips
- 1 medium yellow onion, cut into strips
- 1 cup (250 milliliters) snow peas
- 1 cup (250 milliliters) sliced carrots
- 2 tablespoon (30 milliliters) chopped green onion
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Mix soy sauce, water, 2 tablespoons (30 ml) of the oil, honey, and 1 tablespoon (15ml) each Ginger Paste and Garlic Paste in a medium bowl until well blended. Remove 1/4 cup (60 ml) of the marinade mixture and place in large resealable plastic bag. Reserve remaining marinade mixture to make sauce. Add steak to bag and toss to coat evenly. Refrigerate 30 minutes or longer for more flavor.
- 2 Heat 1 tablespoon (15 ml) of the remaining oil in wok or large deep skillet on medium-high heat until simmering. Add steak; stir-fry 5 minutes or until browned. Remove steak from skillet. Heat remaining 1 tablespoon (15 ml) oil in same skillet. Add vegetables and remaining Ginger and Garlic Paste; stir-fry 5 minutes or until tender-crisp.
- 3 Add cornstarch to reserved marinade mixture; mix well with a wire whisk. Add to skillet; stirring constantly. Bring to boil on medium-high heat; cook 2 minutes or until thickened. Return beef to skillet; stir-fry until heated through. Sprinkle with chopped green onion and serve over steamed cooked rice, if desired.
