1/4teaspoonred pepper flakesplus additional to taste
Place the beef in a bowl and top with 1 tablespoon soy sauce and black pepper. Stir to coat then set aside to marinade while you prepare the rest of the ingredients.
Prepare the sauce: In a medium mixing bowl or large measuring cup, stir together the soy sauce, water, maple syrup, rice vinegar, garlic, ginger, red pepper flakes, and cornstarch. Set aside.
Continue with the stir fry: In a large, deep sauté pan or wok, heat 1/2 tablespoon oil over medium-high heat. Once the oil is hot but not smoking, add the beef. Cook until the beef is browned on all sides and fully cooked through, about 4 minutes. Remove the beef and any juices that have collected in the skillet to a plate and set aside.
Heat the remaining 1/2 tablespoon oil. Add the bell pepper and other vegetables. Cook for 4 minutes, or until slightly softened and lightly browned.
When the vegetables are ready, add the water chestnuts and return the beef and juices to the pan. Pour in the sauce and toss to coat. Let simmer 3 to 4 minutes to thicken and warm the beef through. Stir in about half of the green onions. Sprinkle the sesame seeds and remaining green onions over the top. Serve warm, with additional red pepper flakes and/or soy sauce as desired.
TO STORE: Place leftover stir fry in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm beef and vegetables in a wok on the stove over medium-low heat. You can also reheat this dish in the microwave.
TO FREEZE: Store beef and vegetables in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 3); about 1 2/3 cup of stir fry per serving (without rice)Calories: 436kcalCarbohydrates: 40gProtein: 39gFat: 14gSaturated Fat: 3gCholesterol: 92mgPotassium: 1119mgFiber: 6gSugar: 18gVitamin A: 1978IUVitamin C: 136mgCalcium: 151mgIron: 5mg
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