(Stems trimmed, florets cut into bite sized pieces)
1 1/2 tsp
2 tsp minced
Green onion, scallion, ramp
Hoisin sauce, ready-to-serve
Hot pepper (chili) flakes
Shiitake mushrooms, raw
(sliced and steamed)
Soy sauce, low sodium
In a bowl, combine the soy sauce, vinegar, hoisin, ginger, garlic sesame oil, cornstarch, chili flakes, and green onions. Set aside.
In a wok or skillet, heat 1 tablespoon of sunflower oil. Add the beef strips and garlic; cook, stirring constantly, until browned. Remove to a plate and set aside.
Add the remaining oil to the wok or skillet and add the carrots. Cook, stirring constantly, for about 4 minutes, or until it begins to become tender-crisp. Add the broccoli and mushrooms, cook, stirring constantly for another 2 minutes.
Add the beef back to the pan along with the sauce mixture. Cook, stirring, until the sauce is thickened and beef is done as desired.