Ingredients

• 1 pound flank steak
• 2 tablespoons olive oil, divided
• 1 medium onion, sliced
• 2 cups broccoli, cut into small florets
• 1 red bell pepper, cut into small pieces

• 1/2 cup low-sodium soy sauce
• 1/2 cup water
• 1/4 cup honey
• 1 teaspoon grated fresh ginger
• 3–4 cloves garlic, minced
• 1/2 teaspoon apple cider vinegar or rice vinegar
• 1/4 teaspoon crushed red pepper flakes, or more to taste
• 3 tablespoons cornstarch

Instructions

1. If serving with rice or noodles, begin cooking them first so everything is ready at the same time. Since stir frying moves quickly, have all ingredients chopped and measured before turning on the stove. Trim excess fat from the steak, then slice it very thinly against the grain into bite-size strips. In a bowl, whisk together all sauce ingredients until fully combined.
2. Heat 1 tablespoon of olive oil in a large skillet over high heat. Allow the pan to get hot; the oil should shimmer.
3. Add the onion, broccoli, and bell pepper. Cook for 4–5 minutes, stirring frequently, until the vegetables are tender yet still slightly crisp. Transfer them to a plate and set aside.
4. Pour the remaining tablespoon of olive oil into the skillet. Arrange the beef in a single layer, lightly scattering it across the pan. Let it cook undisturbed for about 1 minute. Using tongs, turn or stir the beef and cook for another minute or so. Be careful not to overcook, as flank steak can become tough quickly. It’s best if the meat is still slightly rare at this stage.
5. Return the vegetables to the skillet and pour in the prepared sauce. Toss everything together until evenly coated and the sauce thickens, about 1–3 minutes. Remove from heat and serve right away over rice or noodles.