- ¾ pound flank steak, sliced into ¼ inch thick strips
- 3 Tablespoons soy sauce, divided
- 1 Tablespoon cornstarch
- 4 large carrots, sliced
- ½ pound small mushrooms, sliced
- 1 bunch scallions, sliced or 1 onion, moon sliced
- 1/3 cup low-sodium beef broth
- 1 tablespoon chili sauce (optional)
- ¼ teaspoon black pepper
- 2 Tablespoons vegetable oil
- 2 cloves garlic, minced
- 3 quarter-size slices (¼ inch thick) fresh ginger, unpeeled
- 3 Tablespoons chopped cilantro (optional)
In a medium sized bowl, whisk together 1 ½ tablespoon soy sauce and cornstarch; add sliced steak making sure to evenly coat meat with marinate. Set aside.
In a small bowl combine remaining 1 ½ tablespoons of soy sauce, broth, chili sauce (if using), and black pepper, set aside to use later. Place 1 tablespoon of oil in a large skillet or wok over medium-high heat, making sure pan gets hot but not smoking before adding scallions (or onions), garlic, and ginger; sauté for a few seconds. Add sliced carrots and mushrooms, stir-frying for 3-5 minutes or until carrots are crispy tender. Transfer sautéed ingredients onto a plate, cover to keep warm and set aside.
In the same skillet, add remaining tablespoon of oil and reheat pan until hot but not smoking. Add marinate and steak to pan and stir-fry for 2-3 minutes, or until meat just starts to brown but still remains red in center. Re-add vegetables to the skillet as well as premade soy sauce and broth mixture. Bring liquid to a boil and constantly stir until beef has fully cooked and vegetables are tender, about 2-3 minutes. Stir in cilantro if using. If desired serve over rice or Asian noodles.