This was a combination of Chinese/Thai flavours.  Initially, the marinade was made with a typical Chinese style marinade.  But then, I decided to turn the meal into a more Thai flavour influence - and it turned out great.  Leftovers the next day were even better.

Marinade:

1 lb. sirloin strips

3 cloves garlic, sliced

3 Tblsp. Gluten Free Soy Sauce

3 Tblsp. water

few splashes sesame oil

1 Tblsp. Rice wine vinegar, or white vinegar

2 Tblsp. Avocado oil

Vegetables:

1/2 cups broccoli florets, 1/2 cup stems, chopped

3 crimini mushrooms sliced and cut in half

1/2 a green pepper, sliced into lengthwise strips, and cut in half

1 shallot, sliced

Thai Sauce:

4 Tblsp. Red Thai Curry Paste

3 Tblsp. peanut butter

1 cup vegetable of beef broth

2 Tblsp. corn starch - mix separately in a bowl with 2 Tblsp. Vegetable stock

chopped cilantro

Make up the marinade, and slice the sirloin rounds into strips.  Add to marinade and refrigerate 4-6 hours.

Add the Thai sauce ingredients to a bowl and whisk well and put aside until ready to use.  Don't worry if some of the peanut butter stays a bit clumpy - it will melt once added to the hot pan.

Heat up a cast iron pan or wok with the avocado oil, on medium high heat - on my electric stove I put it at 6.5 mark.  Remove the marinated  sirloin strips and add to the pan.  Continually stir the sirloin, it will only take about 3 minutes to cook, then remove to a bowl and set aside.

To the drippings add in the mushrooms, and shallot.  Turn the heat to medium and saute about 6-7 minutes.  Then add in the broccoli and green pepper, continue to saute another 5 minutes.

Pour in the vegetable broth, lid on and simmer until the broccoli is tender - 3-5 minutes.  Remove the lid and saute to reduce some of the liquid.  Then pour in the Thai sauce mixture stirring and add in the cornstarch mixture - it will thicken quickly.  If it gets too thick add a bit more vegetable stock to get to a nice consistency.  Return the cooked sirloin strips, and saute to lightly re heat through.

Serve with cooked rice, and top with fresh chopped cilantro.