Ingredients

• 1 lb Beef Round Steak
• ¼ cup Low-Sodium Soy Sauce
• 1 tbsp Rice Vinegar(white vinegar)
• 1 tbsp Sugar(honey)
• 2 tbsp Olive Oil
• 1 lb Fresh Cut 1-1.5 inch size or frozen cut vegetables such as broccoli, cauliflower, & carrots(thawed)
• 1 Can(10-14 oz) or 1.25 Cups Low-Sodium Beef Broth
• 1 tbsp Minced Garlic(4 cloves)
• ½ tsp Ground Ginger
• 1 tbsp Sugar(honey)
• ¼ tsp Ground Red Pepper(optional)
• 2 tbsp Cornstarch

Directions

1. Slice beef thinly and place in a shallow container or food-safe bag. Mix together in a separate small bowl soy sauce, vinegar, and 1 tablespoon sugar. Pour mixture over beef and stir until well coated. Place in the refrigerator and let marinate for at least 30 to 45 minutes or up to 1 day.
2. Meanwhile, prepare the sauce mixture. Mix together in a small container beef broth, garlic, ginger, 1 tablespoon sugar, ground red pepper, and cornstarch. Mix and set aside.
3. Prepare vegetables by cutting fresh product or thawing frozen vegetables.
4. Heat a large nonstick skillet over medium-high heat. Add 1 Tablespoon oil. Add half the meat mixture to the pan and cook till brown about 3 minutes. Remove the meat mixture to a clean bowl add the remaining meat mixture to the pan and cook till brown for about 3 minutes and add the remaining cooked meat to the bowl.
5. Add 1 tablespoon oil to the same nonstick skillet over medium-high heat add cut vegetables to the pan and cook till heated through about 3-4 minutes. Then add the prepared sauce mixture, stir, and bring to a boil until the sauce is thick. Then serve hot over rice or rice noodles.
6. Sprinkle with your choice of nuts and/or chopped green onions to pop flavor and added nutrients.

Recipe developed by Build Your Base Director of Nutrition, Holly Swee, RD.