1 lb strip steak trimmed and cut in bite size pieces.
1/2 cup low sodium soy sauce
1/2 cup water
2 tablespoons mirin
2 tablespoons Worcestershire sauce
1 tablespoon fresh ginger
1/2 teaspoon garlic powder
3 teaspoons cornstarch
1 large red pepper cut in at least 1/2 inch strips
1 large green pepper cut in at least 1/2 inch strips
1 large onion diced
1 broccoli crown separated into large bite size pieces
3 garlic cloves finely minced
canola oil
sesame oil
3-4 teaspoons sriracha


Combine soy sauce, water, mirin, Worcestershire sauce, ginger, garlic powder and cornstarch in a medium ceramic bowl. Mix with whisk. Add the beef strips and allow to marinade for 30-90 minutes. Refrigerate while marinating.

Heat wok with one tablespoon canola oil and one tablespoon sesame oil until smoking. Your wok should be very hot. Swirl to coat the wok. Stir the beef in the marinade to get the cornstarch mixed again. Remove the beef from the marinade and carefully add to the wok. Do NOT discard the marinade. Cook for about 5-6 minutes stirring halfway through. Remove the steak, cover and keep warm.
Add another tablespoon of sesame oil over high heat. Swirl again to coat the wok. Add the broccoli and cook for about 1-2 minutes stirring once. Add the peppers and onions and cook for 3-4 minutes stirring once or twice. Add the garlic and cook for 1 minutes. Remove all veggies from wok, cover and keep warm …
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