Beef Sirloin Steak

1 lb. avg.
$16.50/lb. Avg. 1 lb.
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My favorite use for Sirloin Steak is Asian Stir-Fry.  Here's my recipe:

Beef or Chicken Marinade for Chinese Stir-Fry (enough for 1.5# meat)

½ c Tamari Sauce (Traditional sauce, not the caramel-color-added imitation)
1 t Ground Mustard
1 t Ground Ginger ( 2T fresh ginger root, finely grated)
2-3 Garlic cloves, crushed
1/3 c “Brown” sugar (Rapadura, coconut, etc)
½  t Crushed red pepper flakes
 Whisk together and marinate cut up meat for about 30 min. Drain the meat and reserve the marinade in a large pot.  In a medium  to  medium-high pre-heated pan, very quickly sear the meat in batches that don’t over-crowd the pan, and then remove the seared meat to a separate bowl.  When all the meat has been seared, add a cup of water or pineapple juice to the reserved marinade; bring to a boil and thicken with a cornstarch and water mixture. Add the meat and stir to combine. Serve immediately with already stir-fried veggies and rice.