Makes 4 Servings

Ingredients

Sauce

• 3 tablespoons low-sodium soy sauce
• 1 1/2 teaspoons cornstarch
• 1/3 cup water
• 1 1/2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 2 tablespoons packed brown sugar
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons sriracha

Beef, Vegetables, & Rice

• 1 1/2 cups jasmine rice, cooked
• 1 pound flank steak, sliced into thin strips
• 1 teaspoon cornstarch
• 1 teaspoon + 2 tablespoons vegetable oil
• 1 red bell pepper, seeded and thinly sliced
• 1/2 large yellow onion, thinly sliced
• 1 1/2 tablespoon garlic, minced
• 1 cup carrots, thinly sliced
• 1-2 tablespoons sesame seeds
• 1 cup fresh basil leaves

Instructions

1. Cook rice according to directions listed on package.
2. In a small bowl, whisk together all sauce ingredients. Set aside.
3. Toss beef with 1 teaspoon cornstarch and 1 teaspoon oil. 
4. Heat 2 Tbsp oil in a large skillet over moderately high heat. 
5. Add beef and cook 1-2 minutes, until browned on both sides. Meat should not be cooked through. Transfer beef to a plate, but leave oil in the skillet. 
6. Reduce heat to medium and add bell pepper, onions and garlic. Saute about 2-3 minutes. 
7. Add carrots and sesame seeds. Pour sauce into skillet. Let sauce simmer until thickened, about 1 minute. 
8. Return beef to skillet along with basil leaves. Toss until basil wilts. 
9. Serve immediately over cooked rice.

Thanks to the original recipe found here!