Ingredients:

  • 1 lb (450 g) flank steak, thinly sliced against the grain
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) sesame oil
  • 1 tablespoon (15 g) brown sugar
  • 2 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 cups (400 g) cooked jasmine rice
  • 1 cup (150 g) broccoli florets
  • 1 bell pepper, thinly sliced
  • 1 carrot, julienned
  • ½ cup (70 g) snap peas
  • 2 green onions, sliced
  • Sesame seeds for garnish (optional)
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 teaspoon (5 ml) chili paste (optional)

Instructions:

  1. In a mixing bowl, combine soy sauce, sesame oil, brown sugar, garlic, and ginger. Add sliced flank steak and mix well. Marinate for at least 30 minutes.
  2. Prepare jasmine rice according to package instructions. Set aside when done.
  3. Wash, chop, and prep broccoli, bell pepper, carrot, and snap peas.
  4. In a heated wok or skillet, add the marinated beef. Sauté until browned and cooked through (about 4-5 minutes). Remove from the pan and set aside.
  5. In the same skillet, add the vegetables. Stir-fry until tender but crisp (about 3-4 minutes).
  6. Combine soy sauce, rice vinegar, and chili paste in a small bowl.
  7. Divide cooked rice among bowls. Top with sautéed vegetables and cooked beef. Drizzle with sauce.
  8. Sprinkle with green onions and sesame seeds. Serve hot.