You are in for e real treat if your cooking this recipe! The flavors are simply amazing.

This will be a two part cook. The first segment will be preparing the marinade and then allowing the beef to marinate over night. You will also marinate the shrimp in oil and spices over night.

Start by combining the following in a small bowl.

1 Cup Honey
1 Cup Low Sodium Soy Sauce
3/4 Cup Sesame Seed Oil
1 Tsp. minced Garlic
Pepper to Taste

Mix these ingredients thoroughly so the honey fully dissolves. Next trim off all excess fat off the thins sliced bottom round steak. Dip each piece of beef into the marinade then transfer it to a 1 gallon Ziploc bag. Once all the beef is in the Ziploc bag pour in the remainder of the marinade. Squeeze out excess air and seal. Place the beef in the fridge to rest over night. Since we are using reduced sodium soy sauce you won't have to worry about the meat becoming to salty. Mine marinated for 16 hours and was amazing.

Wash, peel and de-vein 1 lbs. of large 16 ct. shrimp. Place them in a bowl and add 1/2 tbsp. extra virgin olive oil. Add 1/2 tsp. chopped garlic and 2 tbsp. Mad Hunky Hot Ass Whang rub. You can substitute the Mad Hunky with a Creole seasoning. I find that the Mad Hunky just has a better Cajun flavor that goes nicely with shrimp.

Place the shrimp into a Ziploc bag and let it rest over night in the fridge.

The following day build your fire in your cooker. We are looking for grate temps and Wok temp of 500 degrees.

Remove the seeds from the green and red bell peppers. Slice the peppers length wise into strips. Slice the green onion into 1"- 1 1/4" pieces. Slice a red onion. Get your Baby Bella Crimini mushrooms, garlic, ginger, oils and soy sauce all ready next to your wok. Once the ingredients go into the wok you won't have time to chase for ingredients. Wok cooking is fast cooking.

Drain the marinade from the beef into a sauce pan. Bring the marinade to a simmer over medium heat to kill off any bacteria from the meat. We will use this marinade to bast the beef later on.

Once your cooker is heated and you have 500 degrees at the grate we are ready to cook. Throw on the sliced beef. In this cook I'm cooking on a Scottsdale Santa Maria Style cooker over an Oak wood fire.

While the beef is cooking pour 2 tbsp. of peanut oil into the pre-heated wok. Test the temp of the oil by dropping a piece of pepper in. You should hear a vigorous flash sizzle, not a boil. This means your wok and oil are of proper temperature. Dump in the mushrooms, peppers, red onion, ginger and garlic. Hold off on the green onion. I like to add them later. Add another Tbsp. or two of peanut oil once the veggies soak some up. Constantly toss the contents using wooden spatulas or spoons. You have to keep the contents turning and moving as to not burn them. 

Keep an eye on the beef. We want to braise each side and get nice grill marks. Turn the beef when ready and baste with the marinade we heated up. This will guarantee tender and moist beef.

Once the peppers are about half cooked add the green onion and the shrimp. Add 1 Tbsp. sesame oil and 1 tbsp. reduced sodium soy sauce. Continue stirring the contents of the wok and try and move the shrimp to the bottom. Cook until the shrimp have firmed up but do not over cook the shrimp. Once the shrimp has firmed up you can remove the contents from the wok. The beef should be done at this point as well. During my cook I started everything at once and everything came off the cooker at the same time.

The air around you should be smelling pretty damn fine about now. Garnish your beef with sesame seeds and green onion. You can do the same with the shrimp stir fry.

That's it folks. It's a quick and tasty cook that is sure to please. Enjoy.