Ingredients:

  • 1 lb flank steak, thinly sliced across the grain
  • 1 tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch
  • 0.25 tsp baking soda
  • 0.25 cup unsalted beef broth
  • 2 tbsp oyster sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tsp honey
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tsp coarsely ground black pepper
  • 12 oz cremini mushrooms, sliced 1/4 inch thick
  • 2 cups snap peas
  • 3 green onions, cut into 2-inch batons
  • 2 tbsp avocado oil

Instructions:

  1. In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, sesame oil, 1 teaspoon cornstarch, and baking soda. Toss to coat and let sit for 10 minutes at room temperature to tenderize the muscle fibers.
  2. Whisk together the beef broth, oyster sauce, remaining soy sauce, honey, grated ginger, minced garlic, and black pepper in a small bowl to create the stir fry sauce.
  3. Heat 1 tablespoon of avocado oil in a large skillet or wok over high heat. Add mushrooms in a single layer and sear undisturbed for 2 minutes. Toss and cook for another 1 minute until deeply browned. Remove mushrooms and set aside.
  4. Add the remaining tablespoon of oil to the hot pan. Spread the beef in an even layer and sear for 2 minutes until the edges are charred and the meat is no longer pink.
  5. Return the mushrooms to the pan along with the snap peas and green onions. Pour the prepared sauce over the mixture. Toss constantly for 45 seconds until the sauce thickens into a glossy coating and the vegetables are crisp-tender.