Ingredients
3
tablespoons Reduced Sodium Soy Sauce
1
tablespoon Honey
1
⁄4 teaspoon Crushed Red Pepper Flakes
8
ounces Top Sirloin Steak, thinly sliced
2
teaspoons Extra Virgin Olive Oil, divided
1
cup Fresh Mushrooms, sliced
2
cups Mini Bell Peppers, halved
1
teaspoon Cornstarch
1
Green Onion, sliced
2
tablespoons Dry Roasted Peanuts, coaresly chopped
Step 1 Combine soy sauce, honey and red pepper in medium bowl, stir in beef. Step 2 Heat wok over medium high heat until hot. Add 1 tsp of oil, swirling to coat, heat until hot. Remove beef from sauce (reserve sauce). Stir-fry beef, in batches 4 minutes or until browned. Remove beef. Step 3 Add remaining oil, mushrooms and peppers to wok. Stir fry 2 minutes or until beginning to brown. Reduce heat to medium low; cover. Cook 2-3 minutes or until vegetables are tender. Step 4 Meanwhile, stir cornstarch into reserved sauce; add to wok. Stir in beef; cook 1-2 minutes or until sauce comes to a boil, glazing ingredients. Sprinkle with green onions and peanuts.
