Takeout Thursday

Ingredients

• 1 lb Beef Flank Steak (Thinly sliced against the grain)
• 4 cup Broccoli Florets (Trimmed and rinsed)
• 1 medium Red Bell Pepper (Julienned)
• 1 medium Yellow Onion (Thinly sliced)
• 3 stalks Green Onions (Chopped, white and green parts separated)
• 1 cup Bean Sprouts (Rinsed and drained)
• 2 tbsp Avocado Oil (High smoke‑point oil for searing)
• 3 tbsp Soy Sauce (Low‑sodium preferred)
• 2 tbsp Oyster Sauce (Adds umami depth)
• 1 tsp Sriracha (Adjust to heat preference)
• 1 tsp Granulated Sugar (Balances saltiness)
• 1 tsp Cornstarch (Dissolved in 1 tbsp water for slurry)
• 2 cup Cooked White Rice (Prepared ahead, for serving)

Instructions

1. Make Marinade and Marinate Steak

   In a bowl combine soy sauce, oyster sauce, Sriracha, sugar, 1 tsp cornstarch, and 1 tbsp avocado oil. Add the thinly sliced beef, toss to coat, and let sit while you prep the vegetables.

   Time: PT5M

2. Prep Vegetables

   Julienne the red bell pepper, slice the yellow onion, chop the green onion (separate white and green parts), cut broccoli into bite‑size florets, and rinse the bean sprouts. Set each vegetable in its own bowl.

   Time: PT5M

3. Sear the Beef

   Heat the wok over medium‑high heat, add 1 tbsp avocado oil, and when shimmering, add the marinated beef in a single layer. Stir‑fry 2–3 minutes until the pieces turn a deep chocolate brown but are still slightly pink inside.

   Time: PT3M

   Temperature: medium-high heat

4. Stir‑Fry Vegetables

   Remove the beef to a clean bowl. Add the remaining 1 tsp avocado oil to the wok, then toss in the white parts of the green onions, sliced onion, bell pepper, and broccoli. Stir‑fry 3 minutes until vegetables are bright‑colored and just tender.

   Time: PT3M

   Temperature: medium-high heat

5. Add Sauce and Thicken

   Stir the remaining marinade (if any) back into the wok, then pour in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water). Cook 2 minutes, stirring, until the sauce glazes the vegetables and thickens.

   Time: PT2M

   Temperature: medium-high heat

6. Combine Beef and Bean Sprouts

   Return the seared beef to the wok, add the bean sprouts and the green parts of the green onions. Toss everything together for another 2 minutes until everything is heated through and the bean sprouts stay crisp.

   Time: PT2M

   Temperature: medium-high heat

7. Serve

   Spoon the hot stir‑fry over steamed white rice and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

410

Protein

25 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Flank Steak: Sirloin steak, Skirt steak
• Instead of Broccoli Florets: Cauliflower florets
• Instead of Red Bell Pepper: Any color bell pepper
• Instead of Yellow Onion: White onion
• Instead of Green Onions: Chives
• Instead of Bean Sprouts: Snow peas
• Instead of Avocado Oil: Canola oil, Peanut oil
• Instead of Soy Sauce: Tamari (gluten‑free)
• Instead of Oyster Sauce: Hoisin sauce
• Instead of Sriracha: Chili garlic sauce
• Instead of Granulated Sugar: Honey, Maple syrup
• Instead of Cornstarch: Arrowroot powder
• Instead of Cooked White Rice: Brown rice, Quinoa

Equipment Needed

• Wok or Large Skillet
• Mixing Bowls
• Chef's Knife
• Cutting Board
• Measuring Spoons
• Spatula or Wooden Spoon

Critical Steps — Do Not Skip

• Sear the beef quickly over high heat to develop a deep brown crust without overcooking.
• Thicken the sauce with a cornstarch slurry; this gives the dish its glossy finish.
• Add bean sprouts at the very end to keep them crunchy.

Chef Tips from the Video

• Use avocado oil or another high‑smoke‑point oil for the best sear.
• Keep a bowl of water nearby to quickly deglaze the wok if bits stick.
• Taste the sauce before adding the beef; adjust salt or heat at this stage.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Not recommended; broccoli and bean sprouts become soggy after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce and cornstarch slurry up to 24 hours ahead; store in the fridge.
• Slice the beef and keep it marinated in the refrigerator; it actually improves flavor.
• Chop all vegetables and store them in separate containers; reheat quickly in the wok.

Frequently Asked Questions