My Beef and Vegetable Stir Fry, No Restaurant Does It Better Than Me!

I add stir-fries, a kind of fridge-cleaner! Don't hesitate to add a few extra vegetables you have on hand.

Ingredients

• 1 pound of steak cut into strips
• 2/3 cup of low-sodium soy sauce
• 2/3 cup of water
• 3 tablespoons of mirin
• 3 tablespoons of Worcestershire sauce
• 1 tablespoon of fresh ginger
• 1/2 teaspoon of garlic powder
• 3 teaspoons of cornstarch
• 1 red bell pepper cut into pieces
• 1 cup of snow peas
• 1 onion cut into large pieces
• 1 head of broccoli
• 1 basket of mushrooms
• 3 cloves of garlic finely chopped
• canola oil
• sesame oil
• 3 to 4 teaspoons of sriracha

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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 beef strips. Let 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 discard the marinade. Cook for 5 minutes, stirring halfway through. 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 peppers and onions and cook for 2-3 minutes.
5. Add the garlic, snow peas, and mushrooms 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. Put the cooked beef and vegetables back into the wok.
8. Add 3-4 teaspoons of sriracha to taste.