1poundflank or flat iron steak, cut into very thin slices against the grain
¼teaspooncoarse ground black pepper
1cupthinly sliced carrots, cut diagonally
1small red onion, sliced vertically, or about 1 cup
2cupsbroccoli, cut into bite-sized florets
1 ½cupssugar snap or snow peas
4cupscooked rice, for serving
2 or 3green onions, thinly sliced, for serving
In a small bowl combine sauce ingredients and set aside.
Combine 1 tablespoon cornstarch with salt and pepper. Toss sliced beef with cornstarch mixture; set aside while you prep the vegetables.
Heat oil in a wok or large pan over high heat. Tilt pan and swirl to coat the sides. Add the beef and cook, stirring occasionally, for 5 minutes or desired doneness is achieved. Remove beef from pan and place on a plate.
Return pan to high heat and add the onions and carrots; stir fry for 2 minutes. Add the broccoli; stir fry for 3 more minutes. Stir in sauce mixture (stir sauce mixture well before adding), beef and any accumulated juices, and snow peas; cook for another 1 to 2 minutes or until sauce is thickened and peas are cooked to desired doneness.
Serve over rice and garnish with sliced green onions.
You can use whatever meat or vegetable you like. This recipe is very versatile. Cooking times will vary, however.