INGREDIENTS
- 2 Tablespoons olive oil
- 1 yellow bell pepper chopped
- 1 red bell pepper chopped
- 2 cups chopped broccoli
- 1-2 cups snap peas cut in half
- 1 cup shredded carrots
- 10 ounce flank steak sliced into bite size pieces
- S&P to taste
- 2 teaspoons minced garlic
- 1/3 cup lite or reduced-sodium soy sauce
- 1/4 cup brown sugar
- 2 teaspoons sesame oil
- 1/4 teaspoon ground ginger
- 6 ounces ramen lo mein or spaghetti noodles (you can also serve over rice instead)
- Optional toppings: sliced green onions sesame seeds, red pepper flakes
INSTRUCTIONS
- Place the olive oil in a large skillet and warm over medium heat. Add the vegetables and cook until fork tender, stirring occasionally.
- While the vegetables are cooking start the noodles according to package direction. Don't over cook (I like to cook 2 minutes less than it says, since it will cook an additional minute with sauce). Also, whisk together the soy sauce, brown sugar, sesame oil and ground ginger in a small bowl. Set aside.
- Remove to a plate or push to one side of the pan. Add the steak to the pan and sprinkle with a little salt and pepper.
- Flip meat and cook until tender and no longer pink. Add in garlic. Push the steak to one side and then pour in sauce and allow to simmer for one minute. Add the noodles and cook an additional minute. Serve while hot.