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Combine marinade ingredients in a large bowl and stir to combine.
Slice flank steak into very thin strips slicing against the grain. Add sliced steak to your marinade, mix well. Cover and refrigerate for 30 minutes while you prep your veggies.
Finely dice your onion, rinse and remove caps from snap peas, slice carrot into matchsticks and slice bell pepper.
Preheat a heavy-bottomed skillet or good wok over high heat. Once the skillet is HOT, swirl in 1 1/2 Tbsp cooking oil. Immediately Add onion (1 min stirring constantly).
Drain the beef and reserve the marinade. Add drained beef and stir constantly for 2-3 min. (note: you don't want to dump in all of the beef at once or your will cool down the pan too quickly; you really want to sear the beef so it doesn't juice out). Add the extra marinade to the pan.
Add veggies and continue cooking on high heat 2-3 minutes, stirring frequently or vegetables soften and sauce starts to thicken. Serve over a bed of hot white rice,