My beef and vegetables stir-fry, there's not a restaurant that does it better than me!

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

1. In a bowl, combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch.
2. Pour half of the mixture into a large Ziploc bag and add strips of beef. Marinate for 30 to 90 minutes in the fridge.
3. 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.
4. 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.
5. Add the garlic, the peas and the mushroom and cook for 3 minutes.
6. Remove all vegetables from the wok and add the reserved marinade. Bring to a boil and simmer until thickened.
7. Return the beef and cooked vegetables to the wok.
8. Add 3-4 teaspoons of sriracha to taste.