Flank Steak Stir Fry (Print Version)

# Ingredients:

→ Stir Fry Sauce

01 - 1/2 cup low sodium soy sauce or coconut aminos
02 - 1/4 cup fresh squeeze orange juice (about 1 medium-large naval orange)
03 - 1 tablespoon rice vinegar
04 - 1/2 teaspoon fresh grated ginger
05 - 2 cloves garlic, minced
06 - 1 tablespoon honey or brown sugar
07 - 1 tablespoon cornstarch or tapioca starch

→ Flank Steak Stir Fry

08 - 2 lbs flank steak, sliced thinly against the grain
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
11 - 2 tablespoons sesame oil (olive oil or avocado oil works too)
12 - 1 red bell pepper, sliced
13 - 3 cups chopped broccoli florets
14 - 2 large carrots, peeled and sliced
15 - 2 cups snow peas
16 - 1 bunch of baby bok choy, chopped with leafy ends and stalks separated
17 - Green onions, sesame seeds, or red pepper flakes for garnish
18 - White rice, brown rice, noodles, or lettuce cups for serving

# Instructions:

01 - Combine all of the sauce ingredients in a small bowl. Whisk together until the cornstarch is fully dissolved and no lumps remain. Set aside while you prepare the rest of the ingredients.
02 - Sprinkle both sides of the flank steak with salt and pepper. Cut the steak against the grain into thin strips, about 3 inches long and 1/4 inch thick. Slicing against the grain ensures tender meat.
03 - In a large wok, cast iron skillet or deep saute pan, heat 1 tablespoon of sesame oil over medium-high heat until very hot and the oil starts to ripple. Working in batches, add the steak and cook for 2 minutes without touching, then flip and cook on the other side for another 1-2 minutes, until the internal temperature reaches 135°F and the outsides are brown and crispy. Transfer the cooked steak to a clean plate or bowl.
04 - Reduce the heat to medium then add the remaining tablespoon of sesame oil to the pan. Use a wooden spoon to scrape any brown bits off the bottom - these add flavor! Add all of the vegetables, except for the leafy ends of the bok choy, to the pan and stir to cook until almost tender, about 5-6 minutes.
05 - Pour the prepared sauce over the vegetables and bring it to a gentle boil over medium-high heat. Continue to cook for 2-3 minutes. The sauce will thicken as it heats up, coating the vegetables nicely.
06 - Add the cooked steak back to the pan along with the leafy ends of the bok choy. Stir everything together to coat the steak with sauce and wilt the bok choy leaves. This should only take about 1 minute.
07 - Sprinkle with sliced green onions and sesame seeds if desired. Serve immediately over white or brown rice, noodles, or in lettuce wraps for a lower-carb option.

# Notes:

01 - For easier slicing, place the flank steak in the freezer 30 minutes before cutting it.
02 - You can substitute snap peas for snow peas in this recipe.
03 - Cooking the steak in batches prevents overcrowding, which would steam rather than sear the meat.

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