Beef and Veggie Stir-Fry
In a medium bowl, whisk together the soy sauce, Hoisin sauce, beef broth, cornstarch and garlic. Set the sauce aside.
Add 1 tablespoon vegetable oil to a large nonstick skillet or wok set over medium-high heat. Add the broccoli, peppers, baby corn and snap peas and cook, stirring constantly, until they are crisp-tender, about 3 minutes. Transfer the vegetables to a bowl.
add the remaining 1 tablespoon vegetable oil to the skillet. Once the oil is hot, add the steak and sear it quickly on both sides. Add the prepared sauce and bring it to a boil. Cook, stirring occasionally, until the sauce is thick and syrupy, about 2 minutes. Return the vegetables to the pan and toss to combine.
Serve the stir-fry over rice or noodles.
