Ingredients
- 1 lb top sirloin steak sliced thin against the grain
- 2 tbsp extra virgin olive oil
- 3 cups broccoli cut into bite-sized pieces
- 1 onion thinly sliced
- 1 bell pepper sliced (any color)
- 1 cup shredded carrots
For the Sauce:
- ½ cup water
- ½ tsp apple cider vinegar
- ½ cup soy sauce
- ¼ cup brown sugar
- 3 tbsp cornstarch
- 1 tsp minced garlic feel free to add more — Stephanie does!
- ½ tsp sesame oil
- ¼ tsp ground ginger
Don't Want to Plan? I Got You.Every Saturday I share a full week of dinners, sides, and a dessert — with the grocery list already done. Come grab this week's Weekly Meal Plans!Equipment
Electric Wok
Method Start Cooking
- Slice the steak as thin as possible against the grain. Set aside.
- In a bowl, whisk together all sauce ingredients until the cornstarch is fully dissolved. Set aside.
- Heat your skillet or wok over medium-high heat and add olive oil. Add the broccoli and cook for 4–5 minutes until slightly tender. Remove and set aside.
- Add a little more oil to the pan if needed. Spread the steak in a single layer and cook until just browned on each side — you're searing it, not fully cooking it through. Work in batches if needed. Set the cooked meat aside.
- Add the broccoli back to the pan along with the bell pepper, onion, and shredded carrots. Cook for 1–2 minutes until the veggies begin to soften.
- Add the steak back in and pour the sauce over everything. Stir to coat.
- Let the sauce cook for 1–3 minutes, stirring occasionally, until it thickens and turns glossy.
- Remove from heat and serve immediately over white rice.
Nutrition
Video
Notes
Stephanie doubled this recipe in her video — the recipe above is the original single batch, which serves about 6.
Leftovers reheat beautifully! Store in an airtight container in the refrigerator for up to 3 days.
Don't have apple cider vinegar? You can leave it out — Stephanie didn't have it on hand either and it was still incredible.
Jasmine rice is Stephanie's go-to for serving, but any white rice works perfectly.
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