- 2 tablespoons dark soy sauce
- 3 tablespoons vegetable oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- a 1/2-pound piece boneless sirloin steak, cut into 1/3-inch-thick slices
- 1 garlic clove, minced
- 1/4 cup sliced red onion
- 1 red bell pepper, cut into 1/2-inch strips
- 1 yellow bell pepper, cut into 1/2-inch strips
- 2 celery ribs, cut diagonally into 1/4-inch slices
- 4 scallions, cut diagonally into 1/4-inch slices (about 1/2 cup)
- 3 tablespoons sesame seeds, toasted
- In a bowl whisk together soy sauce, 2 tablespoons oil, honey, and mustard. Add steak, tossing to coat, and let marinate, covered, at room temperature 15 minutes.
- In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté garlic, red onion, and bell peppers, stirring, until crisp-tender, about 5 minutes. Add celery and sauté, stirring, 2 minutes. Transfer mixture with a slotted spoon to another bowl.
- Heat oil remaining in skillet over high heat until hot but not smoking and sauté steak, stirring, until medium-rare, about 2 minutes. Stir in sautéed vegetables, scallions, sesame seeds, and salt and pepper to taste and heat until just heated through.