Do not hesitate to add some extra vegetables you have on hand.
Ingredients
1 pound of steak cut into strips
2/3 cup low-sodium soy sauce
2/3 cup of water
3 tablespoons of mirin
3 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
1/2 teaspoon garlic powder
3 teaspoons cornstarch
1 red bell pepper, cut into pieces
1 cup of snow peas
1 onion, cut into chunks
1 crown of broccoli
1 cup of mushrooms
3 garlic cloves finely chopped
canola oil
Sesame oil
3 to 4 teaspoons of sriracha
Preparation
In a bowl, combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch.
Pour half of the mixture into a large Ziploc bag and add strips of beef. Marinate for 30 to 90 minutes in the fridge.
Heat 1 tablespoon of canola oil and one tablespoon of sesame oil in a wok, add the beef and toss the marinade. Cook for 5 minutes, stirring half-time. Remove the steak, cover and keep warm.
Add another tablespoon of sesame oil and cook the broccoli for about 1-2 minutes, then add the bell peppers and onions and cook for 2-3 minutes.
Add the garlic, the peas and the mushroom and cook for 3 minutes.
Remove all vegetables from the wok and add the reserved marinade. Bring to a boil and simmer until thickened.