• 1 carrot, cut into thin strips
• 8 oz sugar snap peas (strings removed)
• 10 oz top sirloin (cut down the middle, then into strips) 
• 2 medium onions (cut down the middle, then into stripes)
• 4 cloves of garlic (chopped fine)
•  Olive Oil (enough to saute) 
• 1/2 cup Sparrow Lane Balsamic Vinegar 
• 1 cup beef stock
• 1 tbsp brown sugar 
• 2 tspn  Sea Salt 

1.Saute carrot strips in a tablespoon of olive oil until tender. Put in a warmed serving dish.
2.Saute sugar snap peas in a tablespoon of olive oil until tender then add to the carrots.
3.Divide beef into four small batches and saute one batch at a time (make sure skillet is very hot, so that meat browns very fast and doesn't steam). Remove each batch and add to other cooked vegetables.
4.Add 2 more tablespoons of olive oil and brown onions. When onions are brown, add garlic. When garlic is light brown, add all remaining ingredients. Reduce liquid by half.
5. Pour over vegetables and beef, stir and serve with your favorite paste or cooked rice.