1/3 cup soy sauce
1/3 cup chicken broth
1 lb. boneless beef sirloin steak, cut into 1/8-inch thin strips
1 teaspoon cornstarch
8 oz. mushrooms, sliced
2 cups fresh snow peas (I used broccoli because we had some in the house)
4 teaspoons vegetable oil, divided
In a small bowl, combine the soy sauce and chicken broth.
Reserve 1/4 cup.
Place beef in a resealable plastic bag.
Add remaining soy sauce mixture; seal and mix. Refrigerate for 15 minutes.
Place cornstarch in a small bowl.
Stir in reserved soy sauce mixture until smooth; set aside.
In a non-stick skillet (I used my wok), stir-fry mushrooms and snow peas in 2 teaspoons hot oil for 3-4 minutes or until snow peas are crisp-tender.
Remove and cover with foil to keep warm.
Drain and discard marinade from beef.
In the same skillet, stir-fry the beef in the remaining 2 teaspoons of oil for 2 minutes.
Stir cornstarch mixture; add to skillet.
Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
Add vegetables back to skillet and toss to combine.
Served over brown rice.