Servings: 4 as a main course Ingredients for Beef Stir-Fry: 1 lb Top sirloin steak, thinly sliced Salt and Pepper to taste 1 medium yellow zucchini, sliced on the diagonal 1 medium onion, sliced 1 red bell pepper, sliced 1/2 lb mushrooms, thin sliced 1 tsp grated ginger 1 garlic clove, minced or pressed 1/2 Tbsp sesame seeds, for garnish 3 Tbsp Oil to Saute, Ingredients for Asian BBQ Sauce: 3 Tbsp original BBQ Sauce, we used Stubbs brand 3 Tbsp Maple Syrup 2 Tbsp low sodium soy sauce, we used Tamari brand – gluten free
Stir together the 3 sauce ingredients and set aside. Heat a large heavy pan or wok over high heat and add 1 Tbsp oil. When oil is hot, add beef in a single layer and sautee undisturbed 2-3 mins.
Stir and sautee another 2 min or until nearly cooked through. Season lightly with salt and pepper, add ginger and garlic and sautee 1 min. Drizzle beef with sauce to taste (I added 5 Tbsp) and stir-fry another 1 min or until beef is fully cooked through.
Remove beef to a plate and cover to keep warm. Wipe pan clean with a paper towel. Place clean pan over high heat and add 1 Tbsp oil. Once oil is hot, add mushrooms, season lightly with s & p and stir fry until golden (5 min). Transfer mushrooms to the plate with beef.
Add 1 Tbsp oil along with sliced onion and veggies and stir fry about 8 min or until soft and golden.
Combine vegetables with beef and mushrooms, drizzle in more sauce to taste (I used another 2 Tbsp) and stir fry just until hot. Serve over steamy white rice.