Instructions

• Pat the sliced beef dry with paper towels, then toss with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
• Heat 1 tablespoon sesame oil in a large skillet or wok over high heat until the oil is very hot and shimmering. Add the beef in a single layer and stir or toss constantly until browned and cooked through, about 3–5 minutes. Remove the beef to a plate, cover or tent to keep warm.
• Pour off any excess liquid from the skillet, leaving any browned bits. Add the remaining 1 tablespoon sesame oil and return the skillet to high heat until the oil is very hot and shimmering.
• Add the sliced yellow onion, sliced red bell pepper, sliced yellow squash, and sliced shiitake mushrooms to the skillet. Stir-fry, tossing constantly, until the vegetables are crisp-tender, about 3–5 minutes.
• Add the minced ginger and minced garlic to the vegetables and stir continuously for about 30–45 seconds, until fragrant.
• Return the cooked beef to the skillet and stir to combine, cooking just until the beef is reheated, about 1–2 minutes.
• Meanwhile, in a small saucepan combine the 1/4 cup BBQ sauce (no sugar added), 2 tablespoons honey, and 2 tablespoons low-sodium soy sauce. Bring to a boil, then reduce heat and simmer for 1 minute.
• Pour the sauce over the beef and vegetables in the skillet. Stir constantly until everything is coated and the sauce is heated through and slightly thickened, about 1–2 minutes.
• Remove from heat and serve immediately with brown rice or quinoa.