Beef and Veggie Stir Fry

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Ingredients

1 pound steak, thinly sliced (see note, below)
1 tablespoon cornstarch
Salt and pepper to taste
1 tablespoon sesame oil
1 tablespoon grapeseed oil
3 cups vegetables of your choice such as broccoli florets, sliced mushrooms or pepper strips
1/2 cup chicken or vegetable stock
1/4 cup Liquid Aminos
1 tablespoon hoisin sauce
1 tablespoon cornstarch
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
2 scallions, thinly sliced on the bias
Steamed jasmine rice (see note, below)
1 tablespoon sesame seeds (optional)

1
Place the sliced steak in a bowl, toss with the cornstarch and season with salt and pepper to taste. Set aside.
2
Heat a large sauté pan or wok over medium-high heat and add the sesame oil and grapeseed oil.
3
Stir fry the beef, stirring occasionally, until lightly caramelized around the edges. Transfer the beef to a plate and set aside.
4
Reduce the heat to medium and add a touch more oil to the pan if it’s dry. Sauté the vegetables of your choice until crisp yet tender. Tip: Add a splash of water if the bottom of the pan is getting too dark. This will also create some steam that will help cook the vegetables.
5
While the vegetables are cooking, whisk together the stock, liquid aminos, hoisin sauce and 1 tablespoon of cornstarch. Set aside.
6
Add the garlic, ginger and scallions, and cook for an additional 30 seconds to 1 minute or until aromatic.
7
Pour the sauce into the pan and add the beef, stirring well. Cook on medium heat until the sauce has thickened, about 2 minutes.
8
Spoon the stir fry over steamed rice, and top with sesame seeds.