1 ½ lbs of pepper steak (pre cut)

2 tbsp. sesame oil

½ tbsp. extra virgin olive oil

1 large onion, sliced

1 tsp. cilantro

2 tsp. kosher salt

1 tsp. black pepper

½ tsp. dry mustard

1 tsp. ginger powder

1 clove garlic, minced

1 cup of Snow peas

½ cup shredded carrots

1 red pepper, julienned

1 yellow pepper, julienned

1 portabella, sliced thin

2 tbsp. soy sauce

3 tbsp. teriyaki sauce

1 tbsp. honey Dijon mustard

In a large frying pan on med-high , heat the sesame  and olive oil and brown the pepper steak for about 1-2 minutes. Add the onions and mix well with the beef and sauté for another 3-4 minutes. Add all the spices and mix well. Add all the vegetables and mix well and cover the pan for about 2-3 minutes. Add the soy sauce, teriyaki and mustard, mix well and let the stir fry cook up for another 5-8 minutes or until beef is cooked and the vegetables are tender.

Tip: This is stir fry, so that means any vegetable goes. If you don’t have snow peas or portabellas, substitute any vegetable with things like zucchini, corn niblets from a can, frozen broccoli or spinach. There is no right or wrong vegetable when making this dish. Use what you have.

Recipe By Sarah Lasry via www.Kosherstreet.com the #1 source on the web for the kosher family.

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