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

I love stir-fries, a great fridge-orchestra! Feel free to add some additional vegetables that you have on hand.

Ingredients

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

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Preparation

1. In a bowl, combine the soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder, and cornstarch.
2. Pour half of the mixture into a large Ziploc bag and add the 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 bell 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 the vegetables from the wok and add the reserved marinade. Bring to a boil and simmer until thickened.
7. Return the cooked beef and vegetables to the wok.
8. Add 3-4 teaspoons of sriracha to taste.