Beef Pepper Steak Stir Fry

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INGREDIENTS

Steak Marinade

• 1 ½ - 2 lbs Mesa Beef top sirloin or flank steak (Sirloin used here)
• 3 TBS reduced sodium soy sauce
• 1 TBS Japanese rice wine
• 1 TBS Corn Starch
• 1 tsp Asian Chili Sauce
• 1 tsp Sesame Oil
• ½ tsp Garlic powder
• ½ tsp Ginger powder

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Stir Fry Sauce

• 1/3 C low sodium chicken broth
• 3 TBS Oyster Sauce
• 2 TBS Low sodium soy sauce
• 2 TBS Brown sugar
• 1 TBS Japanese rice wine
• 1-2 TBS Asian chili sauce
• ½ TBS Sesame Oil
• 1 tsp corn starch
• ¼ tsp pepper
• Salt to taste

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Stir Fry

• Red bell pepper
• Broccoli
• 1 onion
• 6 cloves garlic
• Vegetable or peanut oil
• Green onion
• Toasted Sesame seeds

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Directions

1. Marinade: Pour marinade ingredients into a large freezer bag and mix. Thinly slice the beef against the grain and add to the marinade. Marinate at room temp for 30-60 min.

1. Sauce: Whisk all the ingredients for the stir fry sauce in a small bowl.

1. Cook: Heat 2 TBS of oil in a large skillet over high heat until VERY hot. Add steak to pan and sear for one minute each side working in 2-3 batches. It’s very important to not over crowd the steak in the pan. Remove to plate.

1. Add 1 TBS of oil to the same pan over medium heat. Add sliced onions, bell peppers and broccoli and sauté for 2-3 minutes. Add garlic and cook one additional minute. Return beef to skillet and combine. Add the stir fry sauce and toss to incorporate, stir until sauce starts to thicken. Serve over rice or Stir fry noodles. Garnish with green onions and toasted sesame seeds.