Fans of quick and easy will love this asian-inspired stir-fry dish. Beef, bell pepper onions and mushrooms get a dip in a spicy sauce and a sprinkle of toasted sesame seeds
- 1 lb strip steak trimmed and cut in bite size pieces.
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 2 tablespoons mirin
- 2 tablespoons Worcestershire sauce
- 1 tablespoon fresh ginger
- 1/2 teaspoon garlic powder
- 3 teaspoons cornstarch
- 1 large red pepper cut into thin strips
- 1 large yellow pepper cut slitting
- 1 large white onion diced
- 1 broccoli crown separated into large bite size pieces
- 3 garlic cloves finely minced
- 5 sliced mushrooms
- canola oil
- sesame oil
- 3-4 teaspoons sriracha
- Combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch in a medium ceramic bowl. Mix with whisk. Add the beef strips and allow to marinade for 30-90 minutes. Refrigerate while marinating.
- Heat wok with one tablespoon canola oil and one tablespoon sesame oil until smoking. Your wok should be very hot. Swirl to coat the wok. Stir the beef in the marinade to get the cornstarch mixed again. Remove the beef from the marinade and carefully add to the wok.
- Do NOT discard the marinade. Cook for about 5-6 minutes stirring halfway through.
- Remove the steak, cover and keep warm.
- Add another tablespoon of sesame oil over high heat. Swirl again to coat the wok. Add the broccoli and cook for about 1-2 minutes stirring once. Add the yellow pepper, mushrooms and onions and cook for 3-4 minutes stirring once or twice. Add the red pepper and garlic and cook for 1 minutes. Remove all veggies from wok, cover and keep warm.
- Stir the marinade to mix the cornstarch again. Add to the wok and bring to a full boil. Stir often. Boil for 1-2 minutes until thickened. Add the cooked beef and vegetables back to the wok. Add 3-4 teaspoons of sriracha to taste. Stir and heat for 1-2 minutes and serve
Recipe adapted Smalltownwoman