Ingredients
Scale
- 1 lb lean flank steak, thinly sliced
- 2 tbsp olive oil
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ¼ cup low-sodium soy sauce
- 2 tbsp low-sodium beef broth
- 1 tbsp maple syrup
- 1 tbsp cornstarch
- 2 tbsp water
- ½ tsp black pepper
- ½ tsp paprika
- 2 green onions, sliced
- Sesame seeds, for garnish (optional)
Instructions
- In a small bowl, whisk together the soy sauce, beef broth, maple syrup, cornstarch, and water. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook the sliced steak for 2–3 minutes until browned. Remove and set aside.
- Add the remaining olive oil, bell peppers, and onion to the skillet. Cook for 4–5 minutes until just tender.
- Stir in the garlic and ginger, cooking for 30 seconds.
- Return the steak to the skillet and pour in the prepared sauce.
- Stir well and cook for 2–3 minutes until the sauce thickens and coats the steak and vegetables.
- Garnish with sliced green onions and sesame seeds before serving.
- Serve warm over brown rice or cauliflower rice.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: 325
- Net Carbs: 10g
- Fats: 16g
- Protein: 34g