Lemongrass Steak Bowls
By á-22984
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Ingredients
- 1 1/2 1 1/2 1/2 lb flank steak, thinly sliced
- 1/2 1/2 1/2 tsp salt
- 1/2 1/2 1/2 tsp pepper
- 2 2 2 Tbsp dark sesame oil
- 1 1/2 1 1/2 1/2 cups low-sodium beef broth
- 2 2 2 Tbsp low-sodium soy sauce
- 2 2 2 Tbsp minced garlic
- 2 2 2 Tbsp refrigerated lemongrass paste
- 1 1/2 1 1/2 1/2 Tbsp cornstarch
- 1 1 pkg 1 (10-oz) pkg matchstick-cut rainbow carrots (such as Bolthouse Farms; or use other matchstick-cut carrots)
Details
Preparation
Step 1
Season steak with salt and pepper. Cook in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes or to desired doneness.
Stir together broth, soy sauce, garlic, lemongrass, and cornstarch; add to skillet. Bring to a boil. Cook, stirring constantly, 1 minute or until thickened.
Spoon beef mixture over Peanut-Basil Basmati Rice recipe. Top with carrots.
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