Name: Honey Soy Glazed Beef Stir Fry recipe
Ingredients: For the Beef & Marinade: 1.5 lbs Beef Sirloin, Flank Steak, or Skirt Steak, thinly sliced against the grain; 2 tablespoons Low-Sodium Soy Sauce (or Tamari for gluten-free); 1 tablespoon Shaoxing Wine (or Dry Sherry, or Rice Vinegar); 1 teaspoon Cornstarch; 1/2 teaspoon Sesame Oil; 1/4 teaspoon Black Pepper; For the Honey Soy Glaze: 1/3 cup Low-Sodium Soy Sauce (or Tamari); 1/4 cup Honey; 2 tablespoons Rice Vinegar (unseasoned); 1 tablespoon Sesame Oil; 1 tablespoon Cornstarch whisked with 2 tablespoons cold water (slurry); 1-2 cloves Garlic, minced (about 1 tablespoon); 1 teaspoon Fresh Ginger, grated or finely minced; Optional: 1/4 – 1/2 teaspoon Red Pepper Flakes for heat; For the Stir Fry: 2 tablespoons High-Heat Cooking Oil (e.g., Avocado, Peanut, Canola, Grapeseed), divided; 1 large head Broccoli, cut into bite-sized florets (about 4-5 cups); 1 Red Bell Pepper, seeded and sliced; 1 Yellow or Orange Bell Pepper, seeded and sliced; 1 medium Yellow Onion, cut into wedges or thick slices; 4-5 Scallions (Green Onions), whites and greens separated, sliced diagonally; Optional additions: Sliced mushrooms (Cremini, Shiitake), Snow Peas, Snap Peas, Sliced Carrots, Water Chestnuts; For Garnish & Serving: Toasted Sesame Seeds; Reserved Sliced Scallion Greens; Cooked Rice (Jasmine, Basmati, Brown) or Noodles (Udon, Lo Mein, Rice Noodles) for serving

Ingredients

Scale

- For the Beef & Marinade:
  - - 1.5 lbs Beef Sirloin, Flank Steak, or Skirt Steak, thinly sliced against the grain
  - - 2 tablespoons Low-Sodium Soy Sauce (or Tamari for gluten-free)
  - - 1 tablespoon Shaoxing Wine (or Dry Sherry, or Rice Vinegar)
  - - 1 teaspoon Cornstarch
  - - 1/2 teaspoon Sesame Oil
  - - 1/4 teaspoon Black Pepper

- For the Honey Soy Glaze:
  - - 1/3 cup Low-Sodium Soy Sauce (or Tamari)
  - - 1/4 cup Honey
  - - 2 tablespoons Rice Vinegar (unseasoned)
  - - 1 tablespoon Sesame Oil
  - - 1 tablespoon Cornstarch whisked with 2 tablespoons cold water (slurry)
  - - 1–2 cloves Garlic, minced (about 1 tablespoon)
  - - 1 teaspoon Fresh Ginger, grated or finely minced
  - - Optional: 1/4 – 1/2 teaspoon Red Pepper Flakes for heat

- For the Stir Fry:
  - - 2 tablespoons High-Heat Cooking Oil (e.g., Avocado, Peanut, Canola, Grapeseed), divided
  - - 1 large head Broccoli, cut into bite-sized florets (about 4–5 cups)
  - - 1 Red Bell Pepper, seeded and sliced
  - - 1 Yellow or Orange Bell Pepper, seeded and sliced
  - - 1 medium Yellow Onion, cut into wedges or thick slices
  - - 4–5 Scallions (Green Onions), whites and greens separated, sliced diagonally
  - - Optional additions: Sliced mushrooms (Cremini, Shiitake), Snow Peas, Snap Peas, Sliced Carrots, Water Chestnuts

- For Garnish & Serving:
  - - Toasted Sesame Seeds
  - - Reserved Sliced Scallion Greens
  - - Cooked Rice (Jasmine, Basmati, Brown) or Noodles (Udon, Lo Mein, Rice Noodles) for serving

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Instructions

1. Slice and Marinate the Beef:
  - - Place the beef slices in a medium bowl.
  - - Add the marinade ingredients: 2 tablespoons low-sodium soy sauce, 1 tablespoon Shaoxing wine (or substitute), 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, and 1/4 teaspoon black pepper.
  - - Toss well to coat the beef evenly. Let it marinate at room temperature for at least 15-20 minutes (or cover and refrigerate for up to 1 hour).

1. Prepare Vegetables and Aromatics:
  - - Wash and chop all your vegetables (broccoli florets, sliced bell peppers, onion wedges).
  - - Slice the scallions, keeping the white/light green parts separate from the dark green tops.
  - - Mince the garlic and grate/mince the fresh ginger.
  - - Have all prepared vegetables and aromatics near your cooking station (mise en place).

1. Make the Honey Soy Glaze:
  - - In a small bowl or liquid measuring cup, whisk together the glaze ingredients: 1/3 cup low-sodium soy sauce, 1/4 cup honey, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, minced garlic, minced ginger, and optional red pepper flakes.
  - - In a separate tiny bowl, whisk the 1 tablespoon cornstarch with 2 tablespoons of cold water until smooth to create the slurry. Keep this slurry separate for now – you’ll add it later to thicken the sauce.

1. Prepare for Stir-Frying:
  - - Place a large wok or a heavy-bottomed skillet (12-inch or larger) over high heat. Allow it to get very hot – you should see a slight shimmer or wisps of smoke.
  - - Have your marinated beef, chopped vegetables, prepared glaze, cornstarch slurry, and cooking oil ready next to the stove.

1. Sear the Beef:
  - - Add 1 tablespoon of the high-heat cooking oil to the hot wok/skillet. Swirl to coat the bottom.
  - - Carefully add about half of the marinated beef in a single layer. Do not overcrowd the pan, as this will cause the beef to steam instead of sear.
  - - Let the beef cook undisturbed for 1-2 minutes until nicely browned on one side.
  - - Stir-fry briefly (about 1-2 minutes more) until the beef is just cooked through. It should still be slightly pink in the center as it will cook a bit more later.
  - - Remove the cooked beef from the wok/skillet and set aside on a clean plate.
  - - Repeat the process with the remaining 1 tablespoon of oil and the second half of the beef. Remove and set aside with the first batch.

1. Stir-Fry the Vegetables:
  - - If the wok/skillet seems dry, add another teaspoon of oil. Keep the heat high.
  - - Add the broccoli florets and onion wedges to the wok. Stir-fry for 2-3 minutes until the broccoli turns bright green and starts to become tender-crisp. (If you prefer softer broccoli, you can add 1-2 tablespoons of water and briefly cover the wok to steam it slightly).
  - - Add the sliced bell peppers and the white/light green parts of the scallions. Stir-fry for another 2-3 minutes until the peppers are tender-crisp but still vibrant.

1. Combine and Glaze:
  - - Push the vegetables to the sides of the wok/skillet to create a well in the center.
  - - Give the Honey Soy Glaze mixture (without the slurry) a quick whisk and pour it into the center of the wok. Let it bubble for about 15-30 seconds.
  - - Quickly whisk the cornstarch slurry again (it settles fast) and pour it into the bubbling sauce in the center. Stir immediately. The sauce will thicken very quickly into a glossy glaze (within 30-60 seconds).
  - - Add the cooked beef (and any accumulated juices from the plate) back into the wok.
  - - Toss everything together – the beef, vegetables, and glaze – until evenly coated and heated through, about 1 minute.

1. Finish and Serve:
  - - Remove the wok/skillet from the heat.
  - - Stir in most of the reserved dark green scallion tops.
  - - Serve immediately over hot cooked rice or noodles.
  - - Garnish with toasted sesame seeds and the remaining scallion greens.

Nutrition

Serving Size: one normal portion
Calories: 450 - 550