Ingredients:

  • 1/2 cup low-sodium soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp fresh ginger, grated
  • 4 cloves garlic, minced
  • 1 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1 lb sirloin steak, sliced thin against the grain
  • 1 lb jumbo shrimp, peeled and deveined
  • 2 tbsp neutral high-smoke point oil
  • 1/2 tsp black pepper
  • 2 cups broccoli florets, cut into bite-sized pieces
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas
  • 3 green onions, sliced

Instructions:

  1. In a small bowl or jar, combine the low sodium soy sauce, oyster sauce, grated ginger, minced garlic, brown sugar, cornstarch, and toasted sesame oil. Whisk until the cornstarch is fully dissolved with no white streaks left.
  2. Slice your sirloin against the grain into 1/4 inch strips and season them with the black pepper.
  3. Heat 1 tablespoon of neutral oil in your large skillet over high heat. Add the steak strips in a single layer. Sear for 2 minutes until a dark brown crust forms. Don't crowd the pan; work in two batches if necessary. Remove and set aside.
  4. Add the remaining tablespoon of oil. Add the shrimp and sear for 1 to 2 minutes per side until they are pink and opaque. They should look like the letter C, not a tight O.
  5. Add the broccoli, bell pepper, snap peas, and the white parts of the green onions to the pan. Stir-fry for 3-4 minutes until the vegetables are crisp-tender and brightly colored.
  6. Return the steak and shrimp to the skillet. Pour the prepared mahogany sauce over the mixture. Toss constantly for 60 seconds as the sauce boils and thickens into a glossy glaze.
  7. Garnish with the green parts of the sliced onions and serve immediately.