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