A delightful stir-fry recipe featuring tender beef and vibrant vegetables in a savory sauce.
Mix the soy sauce, honey, garlic powder, and ginger in a bowl to create the marinade.
Warming the honey slightly can help it mix more easily with the soy sauce.
Slice the beef thinly against the grain and place it in the marinade. Let it sit for at least 30 minutes in the refrigerator.
Marinating the beef longer enhances the flavor.
Prepare the vegetables by slicing the carrot and onion thinly and trimming the snow peas.
Keep the vegetable slices uniform for even cooking.
Heat the sesame oil in a wok over medium-high heat. Add the beef and stir-fry until browned, then remove from the wok.
Avoid overcrowding the wok to ensure the beef browns properly.
Add the vegetables to the wok and stir-fry for 3-4 minutes until tender-crisp.
Stir constantly to prevent the vegetables from burning.
Mix the cornstarch with water to create a slurry. Pour it into the wok and stir until the sauce thickens.
Add the slurry gradually to control the sauce's thickness.
Return the beef to the wok and toss everything together to coat in the sauce.
Ensure all ingredients are evenly coated with the sauce.
Serve the stir-fry hot with your choice of rice or noodles.
Garnish with sesame seeds or chopped green onions for added flavor and presentation.
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