Fresh Stir Fry

1 Summer Squash

1 Black or Italian Zucchini

3 carrots

1 small head of broccoli

1 scallion

about 1 cup of yellow waxed beans (I didn't measure I just picked a handful)

20 snow peas in the pods  (again I didn't measure I just picked a handful)

1 lb of tri-tip

2 tablespoons low sodium beef broth

1 tablespoon Worcestershire sauce

1 teaspoon corn starch

2 cloves of garlic

2 teaspoons brown sugar 

2 tablespoons low sodium soy sauce

2 tablespoons olive oil

*1/4 teaspoon pepper flakes

about 1/4 cup of water

1. Cut meat into bite size pieces.
2. In a Ziploc bag combine broth, soy sauce, Worcestershire,brown sugar,corn starch, and 1 tablespoon olive oil and add the beef.
3. Squeeze all the air out and refrigerate for 1 and half hours.
4. While that is marinating rinse all veggies you just picked.
5. Then cut carrots, squash and zucchini into rounds. (They cook faster this way)
6. Chop broccoli into manageable pieces.
7. Snip the ends off the peas and the beans and cut them in half.
8. After the hour and a half, drain and discard the marinade from the beef.
9. Heat the wok with a tablespoon of olive oil.
10. Add the beef and heat till it's lightly brown, remove meat from the wok and place in a bowl set it aside.
11. In the same wok add the carrots and broccoli, first, adding tablespoons of water as needed to keep them steaming.* (If you want to add some heat to this dish add the crushed pepper flakes at this time.)
12. When carrots and broccoli are slightly tender add the remaining veggies and the beef back too the wok.
13. Cook for 4-5 min.

P.S. 

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