Ingredients

The following ingredients have 4 Servings
  • For the sauce:
  • 1/4 cup low-sodium soy sauce (can also sub Bragg's liquid aminos or coconut aminos)
  • 4 tsp sugar (or coconut sugar)
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic (minced)
  • 1 1/2 tbsp oyster sauce
  • red pepper flakes (to taste)
  • For the stir fry:
  • 1 lb top sirloin (cut into thin strips)
  • 2 carrots (julienne sliced (thin slices))
  • 2 cups broccoli florets
  • 1 cup snow peas
  • 1 green or red pepper (sliced into thin, julienne, strips)
  • *you can also use 2 (12 oz bags of fresh stir fry vegetables for speed and convenience)
  • 2 tbsp olive oil (or canola oil)
  • *optional: 2-3 Tien Tsin dried China Chili Peppers
  • sesame seeds (for garnish)

Instruction

  • Whisk all sauce ingredients together and pour into a Ziplock bag.
  • Add steak to sauce and marinate in the refrigerator for 15 minutes.
  • Steam vegetables in a steamer basket over a pot of boiling water for 4-5 minutes or until tender-crisp.
  • Drain excess water and set aside.
  • Heat oil in a large stir fry pan or Wok over medium-high heat.
  • Add meat to the pan, reserving sauce, and cook 3-4 minutes until steak is lightly browned, stirring constantly.
  • Add vegetables, chili peppers (if using) and sauce to the pan and cook for a few minutes more to mingle flavors, stirring frequently.
  • Garnish with sesame seeds and serve.