Flank Steak, Broccoli And Green Bean Stir-Fry

• 1 cup beef broth
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 1/2 teaspoon Chinese five-spice powder
• 1/2 teaspoon red pepper flakes
• 2 tablespoons vegetable oil
• 1 1/4 pounds lean beef flank steak, cut into 1/4-inch slices against the grain
• 1/4 teaspoon salt
• 1/2 large onion, sliced
• 1 head broccoli, cut into florets (about 6 cups)
• 1/2 pound thin green beans, trimmed
• 1 cup shredded carrot
• 1/2 cup sliced almonds
• 3 cups cooked brown rice

1. 1. In a small bowl, whisk together broth, soy sauce, vinegar, cornstarch, five-spice powder and red pepper flakes. Set aside.
2. 2. Heat 1 tbsp of the oil in a large nonstick skillet or wok. Season flank steak with salt and stir-fry for 3 minutes. Remove to a plate. Add remaining 1 tbsp oil; add onion, broccoli, green beans and carrot. Stir-fry 8 minutes or until crisp-tender. Add 1/4 cup water during last 2 minutes of cooking time and cover.
3. 3. Add broth and soy sauce mixture; bring to a boil and cook 1 minute, until thickened. Stir in beef and any accumulated juices and heat through.
4. 4. Sprinkle with almonds and serve immediately over cooked brown rice.

beef broth, soy sauce, rice vinegar, cornstarch, red pepper, vegetable oil, lean beef, salt, onion, broccoli, green beans, carrot, almonds, brown rice

Taken from www.epicurious.com/recipes/member/views/flank-steak-broccoli-and-green-bean-stir-fry-52900751 (may not work)