Sesame Beef Stir Fry

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  2 tbsp Soy Sauce, Low Sodium
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  1 tbsp Vinegar, Rice
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  1 tbsp Sesame seeds
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  0.5 tsp Five-Spice Powder, Chinese
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  0.3 tsp 1/4 tsp black pepper
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  1 lbs Beef Flank Steak, Boneless
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  1 cup Peas, Snow
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  0.5 cup Carrots
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  8 Green Onion (Scallion)(120g)
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  0.3 cup Low Sodium Beef Broth
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  1 tbsp Honey
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  0.5 tbsp Garlic
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  2 tsp Sesame Oil, Toasted
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  1 tsp Ginger, Fresh Root
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  1 tsp Cornstarch
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  0.5 tsp Red pepper flakes
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  2 tbsp Vegetable oil

Instructions

1. 1In a bowl, whisk together 2 teaspoons minced garlic, 1 tablespoon grated ginger, 2 tablespoons reduced sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, the sesame seeds, Chinese 5 spice, and black pepper until combined. Add the thinly sliced flank steak, toss to coat evenly, and marinate for 15 minutes at room temperature.
2. 2In a separate bowl, whisk together the beef broth, remaining 2 tablespoons reduced sodium soy sauce, honey, remaining 1 tablespoon rice vinegar, 1/2 tablespoon minced garlic, 2 teaspoons sesame oil, remaining 1 teaspoon grated ginger, cornstarch, and red pepper flakes until smooth. Set the sauce aside.
3. 3Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Lift the beef from the marinade, shaking off any excess, and spread in a single layer. Cook 2–3 minutes, stirring occasionally, until browned on all sides and no longer pink in the center. Work in batches if needed to avoid crowding. Transfer the beef to a plate.
4. 4Add the remaining 1 tablespoon vegetable oil to the same skillet over medium-high heat. Add the snow peas, carrots, and green onions. Stir-fry 2–3 minutes, tossing frequently, until the vegetables are tender-crisp and bright in color.
5. 5Return the beef to the skillet. Pour the sauce over the beef and vegetables, stirring constantly over medium-high heat for 2–3 minutes until the sauce thickens, becomes glossy, and coats everything evenly.
6. 6Remove from heat and divide the sesame beef stir fry evenly into 4 airtight meal-prep containers while hot, ensuring each portion gets an equal share of beef, vegetables, and sauce.