1/3 cup water
1 tablespoon cornstarch
3 tablespoons soy sauce
3 tablespoons GOLDEN BLOSSOM HONEY
3/4 teaspoon dried ginger
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 pound boneless beef sirloin
2 tablespoons olive oil, divided
2 cloves garlic, minced
2 carrots, cut into 3-inch pieces
1 red bell pepper, cut into 3-inch strips
1 cup sugar snap peas
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Whisk together all ingredients. Set aside.
Slice beef very thinly across grain into 2-inch x 1-inch strips. Heat 1 tablespoon of oil in wok or large heavy skillet until very hot but not smoking. Add beef and garlic. Cook stirring constantly for about 3 minutes. Remove to a bowl with any accumulated juices.
In the same skillet, heat remaining tablespoon of oil until hot. Add vegetables and cook stirring constantly until vegetables are just crisp tender, about 3 minutes.
Return beef and juices to skillet. Stir in the sauce. Cook until sauce is bubbly. Serve over rice.