Beef and Spring Vegetable Stir-Fry

For sauce, in a small bowl combine the orange juice, rice wine, rice vinegar, miso paste, soy sauce and cornstarch.

In a very large skillet heat 1 tablespoon of the oil over medium-high heat. Add meat, half at a time and cook 2 to 3 minutes or until browned, stirring constantly. Remove from skillet.

Add remaining 1 tablespoon oil to hot skillet. Add snow peas and carrots; cook and stir 3 minutes. Add the sweet pepper strips, minced ginger and garlic; cook and stir 1 minute. Add mushrooms and green onions; cook and stir 3 to 4 minutes more or just until vegetables are crisp-tender. Remove from skillet.

Stir sauce and pour into skillet. Cook and stir until thickened and bubbly. Return cooked meat and vegetables to skillet, stirring to coat. Cook and stir 1 minute more. Top with sesame seeds and additional green onions. Serve with rice.