Ingredients
Scale
- 1 lb flank steak, sliced thin
- 2 cups jasmine rice, cooked
- 2 cups mixed stir-fry vegetables (bell peppers, zucchini, onions)
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp rice vinegar
- Sesame seeds and chopped green onions for garnish
Instructions
- Cook rice according to package instructions and set aside.
- Heat sesame oil in a large skillet over medium-high heat.
- Add garlic and ginger, sauté until fragrant.
- Add sliced steak, cook until browned, about 4-5 minutes.
- Add vegetables and stir-fry until tender-crisp.
- Pour soy sauce and rice vinegar over the mixture, stir well to combine.
- Serve the steak and vegetables over rice, garnished with sesame seeds and green onions.
Notes
- You can substitute chicken or shrimp for the steak.
- Use brown rice for a healthier option.
- Quickly stir-fry vegetables for added crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Asian-American
- Diet: Gluten-free (use gluten-free soy sauce)
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 65 mg
