Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Cooking Tip: One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.
Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.
Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.
Nutrition information per serving: 184 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 66 mg Cholesterol; 194 mg Sodium; 2 g Total Carbohydrate; 0.1 g Dietary Fiber; 24 g Protein; 1.5 mg Iron; 9.4 mg NE Niacin; 0.5 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.3 mg Zinc; 27.3 mcg Selenium; 90.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.