Ingredients:

  • 1 lb flank steak or sirloin, thinly sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp honey
  • 1 tbsp minced fresh ginger
  • 3 cloves garlic, minced
  • 1 tsp sriracha
  • 1 tsp cornstarch
  • 2 tbsp vegetable oil
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced
  • 1 cup sugar snap peas
  • 1 medium carrot, thinly sliced into rounds
  • 2 green onions, sliced into 1-inch pieces

Instructions:

  1. Slice the lean beef into thin strips (approximately 1/4 inch thick) across the grain.
  2. In a bowl, toss the beef strips with 1 tbsp soy sauce, 1 tbsp cornstarch, and 1 tsp sesame oil. Let the meat marinate for 10–15 minutes.
  3. In a small bowl or jar, whisk together the low-sodium soy sauce, honey, minced ginger, minced garlic, sriracha, and 1 tsp cornstarch until the starch is fully dissolved.
  4. Heat 2 tbsp vegetable oil in a wok or cast iron skillet over medium-high heat until the oil is shimmering.
  5. Sear the beef in small batches to ensure proper browning (Maillard reaction). Remove the beef from the pan once browned and set aside.
  6. In the same pan, add the broccoli, red bell pepper, sugar snap peas, and sliced carrots. Stir-fry until the vegetables are crisp-tender.
  7. Return the seared beef to the pan and pour in the prepared stir fry sauce. Toss rapidly over high heat until the sauce thickens into a glossy glaze that coats the beef and vegetables.
  8. Garnish with sliced green onions and serve immediately.