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