Stripped Stir-Fried Ginger Beef with Snap Peas, Shiitake Mushrooms and Red Peppers

12 oz / 340 g lean flank steak, cut across the grain into 2-inch long strips, 1/4-inch thick
1 Tbsp / 15 ml + 2 tsp / 10 ml minced fresh ginger, divided
2 tsp / 10 ml reduced-sodium tamari, divided
2 tsp / 10 ml rice vinegar, divided
1 tsp / 5 ml sambal oelek (ground fresh chili paste)
1 tsp / 5 ml sesame oil
1 tsp / 5 ml arrowroot
3/4 tsp / 3.75 ml sea salt, divided
1/4 tsp / 1.25 ml freshly ground black pepper
3 tsp / 15 ml grapeseed oil, divided
4 green onions, halved lengthwise and cut into 2-inch pieces
1 red pepper, seeds and core removed, thinly sliced
1 baby yellow squash, halved lengthwise and cut into half moons 1/4-inch thick
1 clove garlic, minced
8 oz / 227 g shiitake mushrooms, stems removed and caps quartered
1 Tbsp / 15 ml low-sodium broth (beef, chicken, or vegetable), or water
8 oz / 227 g sugar snap peas, strings removed
1 Tbsp / 15 ml golden roasted flaxseed

1 In a medium bowl, combine steak, 1 Tbsp / 15 ml ginger, 1 tsp / 5 ml tamari, 1 tsp / 5 ml rice vinegar, sambal oelek, sesame oil, arrowroot, 1/4 tsp / 1.25 ml salt and 1/4 tsp / 1.25 ml pepper. Stir to mix.
2 Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a drop of water will vaporize in a second of contact. Swirl in 1 tsp / 5 ml grapeseed oil, add steak and spread evenly in one layer to cook without moving for one minute. Then, using metal tongs or a metal spatula, stir-fry for one minute until steak is lightly browned but not yet cooked through. Add green onions and stir-fry another 30 seconds until steak is cooked through. Remove to a large bowl and set aside.
3 Return wok to stove over high heat until hot enough to vaporize a drop of water. Swirl in 1 tsp / 5 ml grapeseed oil, add 1 tsp / 5 ml ginger, red pepper, squash and 1/4 tsp / 1.25 ml salt. Stir-fry one to two minutes until vegetables are slightly softened. Remove to bowl with steak and set aside.
4 Return wok to stove over high heat until hot enough to vaporize a drop of water. Swirl in 1 tsp / 5 ml grapeseed oil, add remaining 1 tsp / 5 ml ginger, garlic and shiitake mushrooms, and stir-fry 30 seconds. Add remaining 1 tsp / 5 ml tamari and 1 tsp / 5 ml rice vinegar and broth. Cover and cook 30 seconds until almost all liquid is absorbed. Add snap peas and 1/4 tsp / 1.25 ml salt and stir-fry one minute until peas turn bright green. Remove to bowl with steak and veggies.
5 Toss steak and veggies to combine. To serve, top with flaxseed and serve with quinoa or brown rice.

Serving Size: Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user LALASTRIVE.