Fort Worth Orange Ginger Beef Stir-Fry

Ingredients

• 1 lb Flank steak, thinly sliced against the grain
• 2 tbsp Cornstarch
• 2 tbsp Salted Perfection Fort Worth Select Blend, divided
• 2 tbsp Vegetable oil, divided
• 1 Red bell pepper, sliced into strips
• 8 oz Sugar snap peas, strings removed
• 3 cloves Garlic, minced
• 1/4 cup Low-sodium soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Toasted sesame oil
• 3 cups Cooked jasmine rice, for serving

Instructions

1. Slice that steak thin! Place the beef in a bowl and toss it with the cornstarch and 1 tablespoon of Salted Perfection Fort Worth Select Blend. Coat every piece evenly. You got this!
2. Get a large skillet or wok screaming hot over medium-high heat. Add 1 tablespoon of vegetable oil. Swirl it around!
3. Sear the beef in a single layer. Don't crowd the pan! Cook for 2-3 minutes until browned and crispy on the edges. Remove the beef and set it aside. Keep that heat up!
4. Add the remaining tablespoon of oil to the pan. Toss in the red bell pepper and snap peas. Stir-fry for 2-3 minutes until they are bright and crisp-tender.
5. Add the minced garlic and cook for just 30 seconds until fragrant. Don't burn it!
6. In a small jar or bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, and the remaining 1 tablespoon of Salted Perfection Fort Worth Select Blend.
7. Pour the sauce into the pan with the veggies. It will bubble up immediately! Toss the beef back in.
8. Toss everything together until the sauce thickens and glazes the meat and veggies beautifully. About 1 minute.
9. Serve immediately over fluffy jasmine rice. You did it! DUNZO!