"This stir-fry comes together for quick weeknight meal. I do not suggest dry garlic powder or dry ginger, as you will not get the flavor profile fresh ginger and garlic bring. Serve on top of cooked rice."
- Mix vegetable broth, soy sauce, honey powder, ginger, sesame oil, cornstarch, garlic, and red pepper flakes together in a small bowl.
- Heat vegetable oil in a wok until simmering. Add skirt steak, salt, and pepper. Cook until browned, about 5 minutes. Add stir-fry vegetables. Pour in sauce mixture. Cook until vegetables are heated through, about 5 minutes.
- Cook’s Note:
- Regular honey can be used, but I prefer honey powder as it’s not sticky.
Per Serving: 189 calories;11.6 g fat;11.6 g carbohydrates;15.1 g protein;25 mg cholesterol;1084 mg sodium.Full nutrition
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