PEPPER STEAK WITH MUSHROOMS & BROCCOLI

I am in an Asian food frame of mind lately. I have posted my go-to easy weeknight Chinese and Chinese-American dishes lately; Cashew Chicken, Kung Pao Chicken, Pork Chow Mein, Szechuan French Green Beans, Orange Chicken with Broccoli, Crispy Orange Peel Shrimp, and now Pepper Steak with Mushrooms & Broccoli.

1 lb sirloin steak

Sauce

¼ cup low sodium soy sauce

¼ cup beef broth

¼ cup dry sherry or orange juice 

1 T chile garlic sauce (optional)

2 cloves garlic, pressed or grated

1 T brown sugar

1 T rice vinegar

2 T cornstarch
1 t toasted sesame oil

2-inch piece ginger, grated

2 T peanut oil or avocado oil

12 white or cremini mushrooms, cleaned, trimmed, and sliced

1 small bunch broccoli, cut into florets

½ yellow onion, thinly sliced

½ red bell pepper, cut into bite-size pieces

½ green bell pepper, cut into bite-size pieces

2 scallions, diagonally sliced, for garnish

Toasted sesame seeds, for garnish

Place steak in the freezer for 30 to 45 minutes until firm enough to thinly slice with ease. Set aside in a bowl.

In a bowl or measuring pitcher, whisk together the sauce ingredients and set aside.

In a wok or large skillet, add half of the oil and heat to medium-high.

Stir fry the steak for 3 to 4 minutes, remove and set aside in a large bowl.

Add the rest of the oil and stir-fry mushrooms for 5 minutes.

Add the broccoli and stir-fry another 3 to 5 minutes.

Add the onion and bell peppers and stir-fry another 3 minutes..

Return the steak to the pan and cook another minute.

Pour in the sauce and heat through for about 2 minutes.

Serve over Asian Lo Mein noodles or rice and garnish with scallions and toasted sesame seeds.

Serves 2