Materials needed:
2 tbsp unseasoned rice vinegar
1 tbsp low-sodium soy sauce
4 tsp cornstarch
1-pound lean flank steak
2 bell peppers
1 medium onion
1 clove garlic
4 plum tomatoes
2 cups broccoli
2 tbsp vegetable oil
2 tbsp ginger
Prep:
Slice the flank steak into strips and setting aside in a bowl.
Thinly slice the onion, tomatoes, broccoli, and peppers (you can swap these vegetables for any of your favorites).
Mince the garlic and grate the ginger, add to a bowl.
Marinade:
Add rice vinegar, low sodium soy sauce and cornstarch to the bowl with garlic and ginger. Mix until combined.
Pour marinade over cut flank steak and set aside for 30 – 60 minutes to.
Cook:
Heat a pan and add oil when the pan is hot.
Add in the cut vegetables and cook until tender. Remove the vegetables from the pan.
Add the marinaded flank steak to the pan and cook until no longer pink.
Add the vegetables back to the pan with the flank steak and cook to combine the flavors.
Serve:
Add a side of brown or white rice to a plate and top with the stir-fried steak and vegetables. Enjoy!