Soy-Sesame Beef Stir-Fry

I didn't feel like grilling yet another steak tonight, and I had some vegetables that needed to be used up, so I came up with stir-fry. Feel free to substitute whatever vegetables you have on-hand or like better. The sauce has a nice bite, so reduce or omit the red pepper flakes if that's not what you like.

• Ready In: 30 mins
• Serves: 3

Ingredients

• 1 -1 1⁄2 lb beef steak (your choice, I used sirloin)
• 1  cup green pepper, chopped
• 1  cup  baby carrots, halved lengthwise (or quartered depending on size)
• 1  cup celery, sliced
• 1  cup mushroom, sliced
• 3⁄4 cup red onion, chopped
• 3  garlic cloves, minced
• 1 (8 ounce) can sliced water chestnuts
• 1  tablespoon butter

• Sauce

• 1⁄4 cup  low-sodium low-fat chicken broth
• 1⁄4 cup low sodium soy sauce
• 2  teaspoons rice vinegar
• 2  teaspoons  toasted sesame oil
• 3⁄4 teaspoon red pepper flakes
• 1  teaspoon sugar
• 2  tablespoons flour

Directions

1. Chop all the vegetables first, you won't have time if you start cooking first.
2. Cut the steak into bite-sized pieces, or strips against the grain if you prefer. In a small bowl or measuring cup, mix sauce ingredients together well with a whisk.
3. In a wok or huge skillet, melt the butter over medium-high heat until very hot, then add the garlic, onion, and steak pieces. Stir-fry 3-5 minutes, until meat is mostly browned.
4. Add all the vegetables; stir-fry 2-3 minutes. Pour the sauce over the entire pan, and continue stir-frying another 5-10 minutes, until steak is desired done-ness and vegetables are crisp-tender.
5. Serve over rice.