4cupsfresh stir-fry vegetable blend (about 10 to 12 ounces)
½cupred bell pepper strips
1tbspvegetable oil
1 ½tspcrushed red pepper
2cupshot cooked brown rice
Coarsely chopped dry-roasted peanuts (optional)
Marinade
2tbspsoy sauce
1tbspminced garlic
1tbspminced fresh ginger
1tbspdry sherry
1tbspsugar
1tbspcornstarch
1
Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside.
2
Combine water, vegetable blend and bell pepper in large nonstick skillet or wok; cover and cook over medium-high heat 4 to 5 minutes or until crisp-tender. Remove and drain vegetables; keep warm.
3
Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add 1/2 of beef; stir-fry 1 to 3 minutes or until internal temperature of 145°F for medium rare as measured by a meat thermometer. (Do not overcook.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef.
4
Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over rice, as desired. Garnish with peanuts, if desired.
Top Sirloin Steak strips take a dip in a flavorful marinade before being stir fried with plenty of vegetables! Serve with brown rice and roasted peanuts for crunch!
Ingredients
1lbbeef Top Sirloin Steak Boneless
3tbspwater
4cupsfresh stir-fry vegetable blend (about 10 to 12 ounces)
½cupred bell pepper strips
1tbspvegetable oil
1 ½tspcrushed red pepper
2cupshot cooked brown rice
Coarsely chopped dry-roasted peanuts (optional)
Marinade
2tbspsoy sauce
1tbspminced garlic
1tbspminced fresh ginger
1tbspdry sherry
1tbspsugar
1tbspcornstarch
Directions
1
Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside.
2
Combine water, vegetable blend and bell pepper in large nonstick skillet or wok; cover and cook over medium-high heat 4 to 5 minutes or until crisp-tender. Remove and drain vegetables; keep warm.
3
Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add 1/2 of beef; stir-fry 1 to 3 minutes or until internal temperature of 145°F for medium rare as measured by a meat thermometer. (Do not overcook.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef.
4
Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over rice, as desired. Garnish with peanuts, if desired.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
