Ingredients
Scale
- 1 lb top sirloin steak, thinly sliced against the grain
- Salt and black pepper, to taste
- 8 oz mushrooms, thinly sliced
- 1 medium onion, sliced
- 1 medium zucchini, sliced diagonally
- 1 red bell pepper, sliced
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, minced
- ½ teaspoon orange zest
- 3 tablespoons barbecue sauce
- 3 tablespoons maple syrup
- 2 tablespoons low-sodium soy sauce
- 1 to 2 teaspoons rice vinegar, to taste
- 3 tablespoons neutral cooking oil, divided
- ½ tablespoon sesame seeds
Instructions
- In a small bowl, whisk together the barbecue sauce, maple syrup, soy sauce, and rice vinegar. Set aside.
- Heat a large skillet or wok over high heat. Add 1 tablespoon oil. Sear beef in a single layer for 2 to 3 minutes undisturbed. Stir and cook 2 more minutes. Season lightly. Add ginger, garlic, and orange zest; stir-fry 1 minute.
- Pour 3 to 5 tablespoons sauce over beef. Toss and cook 1 minute until coated. Transfer to a plate and keep warm.
- Add 1 tablespoon oil. Cook mushrooms 5 minutes until golden. Transfer to plate.
- Add remaining oil. Stir-fry onion, zucchini, and bell pepper 7 to 8 minutes until tender-crisp.
- Return beef and mushrooms to pan. Add more sauce if desired. Toss briefly until heated through.
- Sprinkle with sesame seeds and serve over steamed rice.
Notes
- Slice beef against the grain for tenderness.
- Cook in batches to maintain high heat.
- Adjust rice vinegar to balance sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg