⅔ cup low sodium soy sauce, ¼ cup mirin, 1 tablespoon fresh minced or crushed ginger, 1 tablespoon toasted sesame oil, 2-3 tablespoons brown sugar, 1-2 tablespoons sambal oelek (spicy chili paste), 5 cloves garlic, 1 lb. top sirloin steak, cut into very thin pieces, 2 bell peppers (red and yellow), spiralized or cut into strips, 2 handfuls of spinach, wonton strips, scallions, and sesame seeds for topping
- Pulse the dressing ingredients in a food processor until smooth. Place the steak in a bag and cover with enough dressing to coat. Refrigerate for 1-2 hours (now would be a good time to prep all other veggies).
- Heat a very heavy pan over high heat. Pull the steak out of the sauce and discard remaining sauce. Add the steak to the pan with a little oil if necessary depending on what type of pan you are using. It should sizzle! Let the steak sit for 1-2 minutes to get a golden brown sear, flip if necessary, or just remove from the pan and let it finish cooking on a plate. How long you cook the meat for is dependent on how well-done you want your steak, but just keep it mind that it cooks quickly because it’s sliced very thinly.
- Toss all the veggies and steak together with enough dressing to coat (you will likely have extra – save it in the fridge for another round). Throw in the wontons and scallions just before serving.