In a small bowl, mix all the sauce ingredients together and whisk thoroughly until the mixture is smooth and well combined. If you prefer, toss them into a jar with a tight-fitting lid and give it a good shake to combine everything well.

Preheat a wok or large skillet over high heat until it’s thoroughly hot.

Pour in 1 tablespoon of peanut oil and let it heat until it just starts to smoke lightly.

Add the mushrooms and fresh thyme, stirring constantly. Sauté the mushrooms until they become tender and take on a rich, golden hue, which should take around 3 to 4 minutes. Once done, scoop them out onto a plate and set aside.

Add the remaining tablespoon of oil to the pan, spreading it evenly.

In batches, add the steak slices, making sure to spread them out in a single layer so they sear properly.

Sear each batch for 30 seconds on one side, then flip and sear for another 30 seconds. Remove the steak from the pan and set it on the plate next to the mushrooms.

Next, toss the asparagus and red bell pepper into the hot pan. Stir fry for about 1 minute until they start to soften but still hold a bit of crunch.

Pour in 1 tablespoon of water to create some steam, then cook until the water evaporates completely.

Return the steak and mushrooms to the pan, then pour in the prepared sauce.

Stir everything together gently, cooking just until the sauce begins to thicken and coat the ingredients nicely, about 1 minute.

Finally, transfer the stir fry to a serving dish, toss in the cherry tomatoes for a fresh burst of flavor, and serve right away while it’s hot and vibrant.