Ingredients
- 12 oz top sirloin steak
- ¾ cup low sodium beef broth
- 2 Tbsp low sodium soy sauce
- 2 Tbsp J. Olive Co. Honey Ginger Balsamic
- 2 Tbsp honey
- 2 Tbsp cornstarch
- 3 Tbsp J. Olive Co. Sesame Oil, divided
- 1 Tbsp finely chopped fresh ginger
- 2 small red bell peppers or 1 large red bell pepper, seeded and cut into thin strips
- 1 yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 pound baby bok choy, chopped
- 1 cup sliced mushrooms
- Sliced Green onions, for garnish
Directions
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Thinly slice the meat across the grain and set it aside.
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In a mixing bowl whisk together beef broth, soy sauce, balsamic, honey, and cornstarch. Set aside.
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Heat 1.5 Tbsp Sesame Oil in a wok or a large skillet set over medium-high heat.
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Add ginger and cook for 15 seconds.
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Add peppers and onions and continue to cook for 4 minutes.
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Stir in garlic and bok choy; add mushrooms and cook for 3 more minutes, or until veggies are crisp tender.
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Remove vegetables from the skillet and set aside.
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Return skillet to heat and add remaining oil.
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To the heated oil add the sliced beef; cook for 2 to 3 minutes, or until meat is browned.
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Push beef to one side of the skillet.
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Whisk previously prepared sauce just enough to mix it. Pour the sauce in the center of the skillet; cook for a minute, or until thickened and bubbly.
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Return vegetables to the skillet and stir all ingredients together; coat with the sauce and continue to cook for 1 more minute.
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Remove from heat. Garnish with green onions. Serve over rice or noodles.
Original recipe and image found at Easy Weeknight Recipes