Ingredients
4
4 servings
- •0.5 cup vegetable broth
- •0.33333334326744 cup low-sodium soy sauce
- •2 tablespoons honey powder (such as Savory Spice®)
- •2 tablespoons minced fresh ginger
- •1 tablespoon sesame oil
- •1 tablespoon cornstarch
- •3 cloves garlic, minced
- •1 pinch red pepper flakes
- •1 tablespoon vegetable oil
- •1 pound skirt steak, thinly sliced on the diagonal
- •0.5 teaspoon salt
- •2 (14.5 ounce) packages frozen stir-fry vegetables
Instructions
- Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
- Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 189
- Carbohydrate: 12g
- Fat: 12g
- Fiber: 1g
- Protein: 15g
- Sugar: 1g
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