Ingredients
2tspgarlicminced
1tbspfresh gingergrated
2tbspreduced sodium soy sauce
1tbsprice vinegar
1tbspsesame oil
1tbspSesame seeds
½tspfive spice
¼tspblack pepper
1lbflank steakthinly sliced
1cupsnow peassliced in half across
½cupsliced carrots
8green onionssliced
¼cupbeef broth
2tbspreduced sodium soy sauce
2tbsphoneyor light brown sugar
1tbsprice vinegar
½tbspminced garlic
2tspsesame oil
1tspfresh gingergrated
1tspcornstarch
½tspred pepper flakes
2tbspvegetable oilfor cooking
Preparation
Combine marinade ingredients in a bowl and add flank steak. Set aside for 15 minutes.
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat.
Remove excess marinade from steak and cook in a single layer for 2 to 3 minutes, stirring to cook both sides. Cook in batches if necessary. Transfer the steak to a plate.
Heat remaining 1 tbsp vegetable oil, then add peas, carrots, and green onion and cook, stirring often, for 2 to 3 minutes.
Whisk together broth, soy sauce, honey or brown sugar, rice vinegar, garlic, sesame oil, fresh ginger, cornstarch, and red pepper flakes. Add steak and sauce to skillet, stirring to combine. The sauce will thicken.
Stir in cooked ramen noodles if using, and serve!
