(The Daily Dish) Jennifer Burns with Utah Beef Council is in the Kitchen showing a healthy and easy stir fry for a quick weeknight meal! This recipe is packed full of nutrients and flavor!


  • 1 lb. flank steak
  • 2 tablespoons olive oil
  • 1/2 yellow or white onion, chopped
  • 4 cups broccoli florets
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon fresh ginger, minced
  • 2 garlic cloves, diced
  • Pinch, crushed red pepper flakes
  • 4 green onions, chopped
  • 2 tablespoons white or black sesame seeds
  • Salt and Pepper, to taste


  • Season steak with salt and pepper. In a large skillet over medium-high heat, add oil.
  • Cook the beef for 5-6 minutes. Remove from pan to a plate. Cover with tinfoil.
  • In the same skillet over medium heat, sauté onion and for 5-6 minutes.
  • In a medium mixing bowl, whisk together cornstarch and water. Add soy sauce, ginger, garlic and red pepper flakes to the bowl.
  • Add mixture to pan; cook 3-4 minutes until sauce starts to thicken. Add steak strips to the pan; combine well. Cook an additional 2-3 minutes.
  • Serve immediately over noodles or rice, if desired.
  • Garnish with green onions and sesame seeds.
  • ENJOY!

For more recipes and nutritional information, visit the Utah Beef Council website.

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