Servings: 4
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Tender strips of beef and hearty jackfruit are stir-fried with colorful bell peppers and onions in a savory Asian-inspired sauce. Served over rice, this is an easy weeknight meal that lets jackfruit take center stage alongside the beef.

Ingredients

Beef & Vegetables

– 12 ounces thinly sliced flank steak
– 2 cups young green jackfruit, drained and shredded into large bite-size pieces
– 2 tablespoons vegetable oil, divided
– 1 large red bell pepper, sliced into strips
– 1 large green bell pepper, sliced into strips
– 1 medium yellow onion, sliced
– 3 cloves garlic, minced
– 1 teaspoon fresh ginger, minced

Sauce

– 1/3 cup low-sodium soy sauce
– 1/4 cup beef broth
– 2 tablespoons oyster sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 1 teaspoon toasted sesame oil
– 1/2 teaspoon black pepper
– 1 tablespoon cornstarch
– 2 tablespoons cold water

For Serving

– 3 cups cooked white or jasmine rice
– 2 green onions, thinly sliced
– 1 teaspoon sesame seeds

Instructions

1. In a small bowl, whisk together the soy sauce, beef broth, oyster sauce, honey, rice vinegar, sesame oil and black pepper.
2. In a separate small bowl, stir the cornstarch and cold water together until completely smooth.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
4. Add the sliced beef in a single layer.
5. Cook for 2–3 minutes, stirring once or twice, until the beef is browned. Do not overcook it.
6. Transfer the beef to a clean plate.
7. Add the remaining tablespoon of oil to the skillet.
8. Add the onion and bell peppers.
9. Stir-fry for about 4 minutes, until the vegetables begin to soften but still have some crunch.
10. Add the garlic and ginger and cook for 30 seconds.
11. Add the jackfruit and stir-fry for 4–5 minutes, allowing some of the edges to become lightly browned.
12. Return the beef to the skillet.
13. Pour the prepared sauce over the beef and jackfruit.
14. Bring the sauce to a simmer.
15. Stir the cornstarch mixture again and slowly pour it into the skillet while stirring.
16. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and coats the beef and jackfruit.
17. Remove from the heat.
18. Serve immediately over cooked rice.
19. Garnish with sliced green onions and sesame seeds.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat until hot.