Sesame-Soy Beef Stir-Fry

Name: Sesame-Soy Beef Stir-Fry
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Sirloin Tip Steak; frozen stir-fry vegetable blend; cornstarch; rice; walnuts; soy sauce; sesame oil

Stir-fry is a great way to use your favorite steak cuts in a quick and flavorful way. Beef Sirloin Tip Steaks are served with frozen vegetables and a delicious sesame-soy sauce.

Cook Time: 25 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
1 package (16 ounces) frozen stir-fry vegetable mixture
2 teaspoons cornstarch dissolved in 1/3 cup water
2 cups cooked rice
1/4 cup chopped toasted walnuts

Marinade:

3 tablespoons soy sauce
2 teaspoons dark sesame oil

Preparation

Step 1

Stack beef Top Sirloin Tip Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine marinade ingredients in medium bowl. Remove and reserve 2 tablespoons mixture. Add beef to remaining marinade; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Step 2

Combine vegetables and 1/4 cup water in large nonstick skillet; cook over medium-high heat 4 to 5 minutes or until most of water is evaporated and vegetables are hot, stirring occasionally. Remove from skillet and set aside.
Step 3

Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Combine cornstarch mixture and reserved marinade mixture. Return beef and vegetables to pan. Add cornstarch mixture; cook and stir 1 minute or until thickened and bubbly. Serve over rice. Sprinkle with walnuts, if desired.

Nutrition Information

375 Calories

0 %*

2.5g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

4.1 mg IRON

0 %DV

4.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 375 Calories; 100.8 Calories from fat; 11.2g Total Fat (2.5 g Saturated Fat; 0.2 g Trans Fat; 4.1 g Polyunsaturated Fat; 3.3 g Monounsaturated Fat;) 63 mg Cholesterol; 429 mg Sodium; 37 g Total Carbohydrate; 3.5 g Dietary Fiber; 30 g Protein; 4.1 mg Iron; 281 mg Potassium; 6.2 mg NE Niacin; 0.4 mg Vitamin B₆; 1.3 mcg Vitamin B₁₂; 4.7 mg Zinc; 34 mcg Selenium; 93.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.