Ingredients
- 1 lb. flank steak, trimmed
- 2 Tbsp. low-sodium soy sauce
- 1/4 c. Ott's Famous "The Red" Dressing
- 1 tsp. minced garlic
- 1/2 tsp. freshly ground black pepper
- 3-1/2 Tbsp. water, divided
- 2 Tbsp. Ott's Famous "The Red" Dressing
- 1/4 tsp. crushed red pepper
- 3/4 lb. broccoli
- 2 Tbsp. canola oil, divided
- 1 lg. red bell pepper, halved, seeded, and cut into
- 1-in. pieces (about 1-1/2 c.)
- 4 c. hot cooked long-grain rice
Preparation
Cut steak in half lengthwise. Cut each half across the grain into 1/8-inch-thick slices. Combine beef, soy sauce, 1/4 cup Ott's Famous "The Red" Dressing, garlic, and black pepper; toss well. Cover and refrigerate 30 minutes. Combine 1-1/2 tablespoons water, 2 tablespoon Ott's Famous "The Red" Dressing, and crushed red pepper in a small bowl; set aside. Cut broccoli into florets. Peel broccoli stems; cut stems diagonally into 1/4-inch-thick slices. Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add beef mixture to skillet; cook 3 minutes or until beef is browned, stirring constantly. Remove from heat. Transfer beef mixture to a bowl. Heat the remaining 1 tablespoon canola oil in pan over medium-high heat. Add broccoli; cook 2 minutes, stirring constantly. Add the remaining 2 tablespoons water; cook 1 minute, stirring constantly. Add bell pepper; cook 30 seconds, stirring constantly. Return beef mixture to pan. Stir in the Ott's Famous "The Red" Dressing mixture; cook until thoroughly heated. Serve over rice.
