Ingredients:

  • 8 oz sirloin steak, thinly sliced against the grain
  • 8 oz chicken breast, thinly sliced into strips
  • 1 tbsp cornstarch
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp vegetable oil
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp apple cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp cornstarch
  • 1 tsp freshly grated ginger
  • 2 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1 cup broccoli florets
  • 1 medium carrot, julienned
  • 1 red bell pepper, sliced
  • 3 stalks green onion, chopped into 1-inch pieces

Instructions:

  1. In a medium bowl, combine the sliced sirloin steak and chicken breast with 1 tablespoon of cornstarch and 1 tablespoon of soy sauce; toss until evenly coated and let sit for 10 minutes.
  2. Heat 1 tablespoon of vegetable oil in a wok or large cast iron skillet over high heat until it shimmers.
  3. Add the meat in a single layer, leaving space between pieces; sear without moving for 2 minutes, then stir-fry for another 2 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the beef reaches 145°F (63°C). Remove meat from the pan and set aside on a plate.
  4. Add 1 tablespoon of vegetable oil to the same pan over medium-high heat; toss in the broccoli florets, julienned carrots, and sliced red bell pepper, stir-frying for 3-4 minutes until vibrant and tender-crisp.
  5. Return the cooked meat to the pan with the vegetables.
  6. Whisk together 1/4 cup low-sodium soy sauce, 2 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon cornstarch, 1 teaspoon grated ginger, and 2 minced garlic cloves; pour the sauce over the meat and vegetables.
  7. Stir constantly for 1-2 minutes as the sauce bubbles and thickens into a glossy coating.
  8. Stir in the chopped green onions during the last 30 seconds and remove from heat immediately.