Beef and Vegetable Stir-Fry with Brown Rice

Slice 12 oz of flank steak against the grain into thin strips (about ¼ inch thick). Place in a bowl.

In a small bowl, whisk together 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 2 tsp honey, and 1 tsp cornstarch. Pour half of this mixture over the beef and toss to coat. Let marinate for 15 minutes.

Meanwhile, mince 3 cloves of garlic and grate 1 tbsp of fresh ginger. Set aside.

Rinse 1 cup of brown rice under cold water. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed and rice is tender.

While the rice cooks, prepare the vegetables: cut 2 cups of broccoli into florets, slice 1 medium red bell pepper into thin strips, peel and julienne 2 medium carrots, and trim 1 cup of snow peas.

In a small bowl, mix the remaining soy sauce mixture with 2 tsp cornstarch and 2 tbsp water to create a sauce. Set aside.

Heat 1 tbsp sesame oil in a large wok or skillet over high heat. When the oil is shimmering, add the beef in a single layer. Cook without stirring for 1 minute, then stir-fry for another 1-2 minutes until browned but still slightly pink inside. Remove beef to a plate.

Add the remaining 1 tbsp sesame oil to the wok. Add the minced garlic and grated ginger, stir-frying for 30 seconds until fragrant.

Add the broccoli and carrots to the wok, stir-frying for 3 minutes. Add the bell pepper and snow peas, continuing to stir-fry for another 2 minutes until vegetables are crisp-tender.

Return the beef to the wok, along with any accumulated juices. Pour in the sauce mixture and stir-fry for 1-2 minutes until the sauce thickens and coats everything evenly.

Slice 3 green onions diagonally and stir most of them into the stir-fry, reserving some for garnish.

Serve the beef and vegetable stir-fry over the cooked brown rice, garnished with the remaining green onions and 1 tbsp sesame seeds.