Nickel Allergy Friendly One-Pan Beef Stir-Fry
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beef
- 1 lb flank steak, thinly sliced against the grain into ¼-inch strips
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp cornstarch
- 1 tsp toasted sesame oil
For the sauce
- 3 tbsp soy sauceChef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning.
- 2 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- ¼ tsp red pepper flakes
For the stir-fry
- 2 tbsp neutral oil (such as canola or vegetable oil), divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 medium red bell pepper, thinly sliced
- 2 cups broccoli florets
- 1 medium carrot, thinly sliced on the diagonal
- 3 green onions, cut into 1-inch pieces
For serving
- 1 tsp sesame seeds (optional)
Can be omittedsesame seeds
- cooked white rice, for serving (optional)
Instructions
- 1
In a medium bowl, combine the sliced flank steak with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp toasted sesame oil. Toss until the beef is evenly coated and let it sit at room temperature for 15 minutes.
- 2
In a small bowl, whisk together the 3 tbsp soy sauce, oyster sauce, rice vinegar, brown sugar, 1 tsp cornstarch, 1 tsp toasted sesame oil, and red pepper flakes until the sugar and cornstarch are fully dissolved. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!