4tablespoonsreduced-sodium soy sauce(or a gluten-free alternative)
1tablespoonrice vinegar
1tablespoonhoney
1teaspoonorganic cornstarch
Stir fry:
2tablespoonsavocado oildivided
1.5lb.top sirloin steakcut into thin strips
1medium onionsliced
2medium bell pepperscut into thin strips
1cupsnow peas
1tablespoonfresh garlicminced
1tablespoonfresh ginger rootminced
1tablespoonsesame oil
1teaspoonsesame seeds
Instructions
In a small bowl, mix together the sauce ingredients. Set aside.
In a large deep skillet or a wok, heat 1 tablespoon of the oil over medium-high heat. Add the beef and stir-fry for 2 minutes, just until no longer raw. Remove the beef to a plate using a slotted spoon.
To the same skillet, add the remaining oil, then add the onions and bell peppers and stir-fry until just tender, about 4 minutes.
Add the garlic, ginger, and snow peas. Cook, stirring, for 1 minute. Lower the heat to medium if the pan gets too hot at this point.
Mix the sauce again and add it to the skillet, then add back the beef. Cook, stirring, until everything is well coated and the sauce slightly thickens, about 1 more minute.
Transfer the stir-fry to a serving platter. Drizzle with sesame oil and sprinkle with sesame seeds. Serve immediately.
Video
Notes
The best way to tenderize meat is with a marinade that contains vinegar. But if you use top sirloin strips and make sure you don't overcook them, in my experience, the beef comes out tender enough. So I don't bother with marinating it. But if you wish, you can place the beef in a resealable bag, add a mixture of oil and vinegar (try 2 tablespoons of each), and refrigerate it overnight.
Like all stir fry recipes, the part that takes the longest when making this one is prepping the vegetables. Once you have everything prepped, the cooking itself is a matter of minutes. So you should definitely prep everything in advance! Slice the vegetables and mix the sauce - because once you start cooking, you won't have time for any prep work.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.