1 to 1 1/2lbs.flank or flat iron steak, cut into very thin slices against the grain
salt and pepper
3teaspoonslight olive oil
1cupthinly sliced carrots (cut diagonally)
2cupsbroccoli, cut into bite-sized florets
1 to 1 1/2cupssnow peas
1small red onion, sliced vertically, or about 1 cup
4cupscooked rice for serving (I love jasmine rice for stir-fry)
2-3green onions, thinly sliced for serving
In a small bowl combine cornstarch, sugar and red pepper flakes. Whisk in beef broth and soy sauce and set aside.
Sprinkle sliced beef with salt and pepper (go light on salt because the sauce will add a lot).
Heat oil in a wok over high heat. Tilt pan and swirl to coat the sides. Add the onions and carrots and stir-fry for 2 minutes. Add the steak and broccoli and stir-fry for two more minutes.
Whisk the sauce ingredients to make sure the cornstarch hasn't settled and stir it into the stir-fry, along with the snow peas; cook for another 1-2 minutes or until meat and peas are cooked to desired doneness.
Serve over rice and garnish with sliced green onions.