Heat a small amount of oil in a large pan over medium-high heat. Once the pan is hot, add the beef strips and cook until the beef is cooked all the way through.
Add the stir fry veggies to the pan and continue cooking for about 10 minutes, or until the veggies are thawed and hot.
While the veggies are thawing, combine the remaining ingredients in a small bowl. Whisk the mixture with a fork until homogenous.
Once the veggies are hot, add the sauce to the pan and cook for about 5 minutes over high heat until the sauce has thickened.
Serve and enjoy!
Notes
If you can’t find any flank steak at your local store then you can usually find pre sliced stir fry beef. This works as a great substitute and will not affect the taste of the dish.
I like to use a frozen bag of veggies to help cut down on my prep time since I don’t have to wash and slice a bunch of different veggies. It also allows you to include a wider variety of veggies that you may not be able to find fresh near you. That being said you can totally used fresh veggies, just make sure to cook them until tender.
The cornstarch helps thicken the sauce. Without it you will be left with a runny sauce. With that in mind, it is important to make sure that the corn starch is thoroughly combined with the rest of the sauce ingredients. Make sure there are no cornstarch clumps anywhere in the bowl.
You can store these beef and veggies in the fridge for up to 4 days. Reheat your leftovers by placing a single serving in a plate or bowl and reheating them in the microwave for about a minute or until warm all the way through.
The honey helps cut the sharpness of the soy sauce and heat of the red pepper flakes and sriracha sauce with a little bit of sweetness. If you don’t have honey you can use light or dark brown sugar.