Sesame Steak Stir-Fry
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 390
- Total Fat
- 10 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 35 milligrams
- Sodium
- 490 milligrams
- Carbohydrates
- 54 grams
- Dietary Fiber
- 5 grams
- Protein
- 21 grams
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
2 tablespoons packed light brown sugar
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
2 tablespoons toasted sesame oil
8 ounces top round steak, thinly sliced against the grain
2 bunches scallions, cut into 1-inch pieces
1/2 English cucumber, quartered and cut into 1-inch pieces
1/2 head napa cabbage, cut into 1-inch-thick strips
1 cup shredded carrots (about 2)
1 tablespoon minced peeled ginger
2 red jalapeno peppers, halved, seeded and thinly sliced
3 cups cooked white rice, for serving
Directions
- Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water and 2 teaspoons sesame oil in a bowl. Add the steak and toss.
- Heat a large skillet over high heat; add 2 teaspoons sesame oil. Add the scallions, cucumber and cabbage; stir-fry until the vegetables start softening, about 2 minutes. Add the carrots and 1/4 cup water; cook, stirring, until the water evaporates and the vegetables are tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet.
- Heat the remaining 2 teaspoons sesame oil in the skillet over medium-high heat. Add the ginger and jalapenos; stir-fry 30 seconds. Transfer the steak to the skillet using a slotted spoon; stir-fry until browned, 2 to 3 minutes.
- Add the steak marinade back to the skillet and cook, stirring, until thick, about 2 minutes. Return the vegetables to the skillet and heat through. Serve over rice.