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
• 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 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.