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Ingredients

Directions

  • In a small bowl, whisk together broth, soy sauce, vinegar, cornstarch, five-spice powder and red pepper flakes. Set aside.

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  • Heat 1 tbsp of the oil in a large nonstick skillet or wok. Season flank steak with salt and stir-fry for 3 minutes. Remove to a plate. Add remaining 1 tbsp oil; add onion, broccoli, green beans and carrot. Stir-fry 8 minutes or until crisp-tender. Add 1/4 cup water during last 2 minutes of cooking time and cover.

  • Add broth and soy sauce mixture; bring to a boil and cook 1 minute, until thickened. Stir in beef and any accumulated juices and heat through.

  • Sprinkle with almonds and serve immediately over cooked brown rice.

Nutrition Facts

388 calories; 15 g total fat; 31 mg cholesterol; 556 mg sodium. 35 g carbohydrates; 29 g protein;

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