Instructions

• Pat the 1 pound lean sirloin steak slices dry with paper towels if needed. Sprinkle with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper and toss to coat.
• Heat 1 tablespoon sesame oil in a large skillet or wok over high heat until shimmering and almost smoking. Add the beef in a single layer and cook, stirring continuously, until browned and cooked through. Remove the beef to a plate and keep warm.
• Pour off any excess liquid from the pan. Add the remaining 1 tablespoon sesame oil to the pan and heat over high until shimmering.
• Add the sliced yellow onion, sliced red bell pepper, sliced small yellow squash (half moons), and 1 cup sliced shiitake mushrooms. Stir-fry over high heat until the vegetables begin to soften, about 3–5 minutes.
• Add 1 tablespoon minced fresh ginger and 3 minced garlic cloves to the vegetables and cook, stirring, until fragrant, about 30–60 seconds.
• Return the cooked beef to the pan with the vegetables and stir to combine and heat through.
• While the beef and vegetables finish cooking, make the sauce: in a small saucepan combine 1/4 cup BBQ sauce (no sugar added), 2 tablespoons honey, and 2 tablespoons low-sodium soy sauce. Bring to a boil, then reduce heat and simmer for 1 minute.
• Pour the sauce into the skillet, stir to coat the beef and vegetables, and cook 1–2 minutes more until everything is hot and coated in sauce.
• Serve immediately with brown rice or quinoa.