Flank Steak and Fresh Vegetables Stir Fry with Mirin Sauce
- ¼ cup low-sodium soy sauce
- ¼ cup mirin, or semisweet white wine
- ¼ cup orange juice
- 1/2 cup water
- 2 tablespoons rice vinegar
- ¼ teaspoon crushed red pepper flakes
- 1 ½ teaspoons cornstarch
- 2 tablespoons light olive oil
- 1 pound top round or flank steak, thinly sliced
- 1 large bunch broccoli (1 ¼ pounds), trimmed and cut into small florets
- 1 bunch asparagus (1 pound), trimmed and sliced diagonally into 2-inch pieces
- 1 small red bell pepper, seeded and sliced
- 2 cups fresh snow peas (6 ounces)
- 1 teaspoon toasted sesame oil
- 3 cups cooked brown rice
1. In a medium bowl, whisk together the soy, mirin, orange juice, water, vinegar, red pepper flake, and cornstarch.
2. Heat a large skillet over high heat. Add the oil followed by the steak and cook to your desired doneness, about 3 minutes for medium-rare. Transfer the beef to a plate and set aside. Add the broccoli to the skillet and sautee for 5 minutes, then to the transfer to the plate with the beef. Repeat with the asparagus, bell pepper, and snow peas, cooking each then transferring them to the plate.
3. Reduce the heat to low and return all of the the veggies to the pan along with the soy mixture. Simmer until the veggies are tender, but still slightly crisp. Stir in the beef and continue cooking until the meat is heated through. Serve the stir fry over the brown rice and enjoy!