Honey Beef Stir Fry

2 tablespoons olive oil, divided

1 pound top sirloin, cut into thin strips

2 cloves garlic, crushed (fresh or bottled)

1 large onion, sliced

1 cup sliced carrots

10 ounces sugar snap peas, trimmed

1 cup fresh or frozen broccoli

2 tablespoons honey

1½ teaspoons Bragg Liquid Aminos or low-sodium soy sauce (see note)

1 teaspoon black pepper, or to taste

Spray large skillet or frying pan with olive oil cooking spray, or use a seasoned wok. Heat 1 tablespoon of the oil until very hot but not smoking, and swirl to coat pan. Stir fry the beef until no longer pink, but be careful not to overcook. Remove from pan with slotted spoon and place on paper towels, leaving the juices in the pan.

Return skillet to high heat. Add remaining oil and heat until very hot. Add garlic and onion, cook until softened. Add carrots and sugar snap peas and cook for 1 to 2 minutes; add broccoli, cooking until it is bright green and still crisp. Remove vegetables to a bowl; set aside.

Add the honey, Bragg (or soy sauce) and pepper to the skillet. Bring to a boil, then reduce heat and simmer for 3 minutes, stirring constantly.

Increase the heat, return the meat first, stir until coated with honey mixture; then add the vegetables. Toss until heated through. Serve on jasmine rice.

Serves four.

Cook's notes: Bragg Liquid Aminos is a natural soybean-based seasoning available online or at Whole Foods Market. It's a little stronger than soy sauce, but healthier. When pressed for time I use Trader Joe's organic jasmine rice, ready in the microwave in 3 minutes.

Nutrition values per serving: 430 calories, 19 g fat (6 g saturated), 28 g carbohydrates, 6 g fiber, 38 g protein, 90 mg cholesterol, 260 mg sodium.