Steak and Bake Stir Fry

Chef Tony Reed
Servings

2

Prep Time

10 minutes

Cook Time

30 minutes

Category

Main Course

Thin-sliced sirloin tossed in sesame oil and Spiceology Steak and Bake Salt Free Seasoning hits the wok with garlic, bright vegetables, and a savory cornstarch sauce that coats every bite. This is a weeknight stir fry that moves fast and tastes like you planned it. Serve over rice and call it done.

Steak and Bake Stir Fry

Ingredients

  • 1 tablespoon Spiceology Steak & Bake Salt Free Seasoning

  • 2 garlic cloves, minced
  • 1 medium Roma tomato, roughly chopped
  • 8 ounces lean sirloin beef, uncooked, thinly sliced

  • 12 ounces frozen broccoli stir-fry vegetable blend (Trader Joe’s Asian Vegetable w Beijing Soy *discard Soy)

  • 2 tablespoons peanut oil

  • ¼ cup low-sodium beef broth

  • 1 tablespoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 cups cooked rice
  • sesame oil

Directions

  1. In a medium-size bowl, coat beef slices with enough sesame oil to thinly coat beef, toss with Steak & Bake

  2. In a fry pan or wok heat oil and sauté the garlic until fragrant. Add vegetable blend and stir-fry until cooked, about 5 minutes. Remove from the pan and set aside.

  3. In the same pan, add the beef. Cook until beef is done to your liking, medium rare is my favorite.

  4. Prepare the sauce by combining beef broth, cornstarch and soy sauce in a bowl.

  5. Add cooked vegetables, sauce and tomato to the pan with the beef. Heat and stir until sauce is thick.
  6. Serve the dish over brown rice.