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Beef strips are a very versatile cut of beef. Fajita Friday? Gotcha covered. In the mood for Asian cuisine? You got it!
The strip meat can be cut from the sirloin, but if you want the very leanest cut of beef, you can cut the strips from a Flank steak or the Skirt steak.
Be sure to use a meat tenderizer, or a meat mallet before cooking. Because these cuts have very little fat content, they can be a bit tough or chewy, if they haven’t been prepared before cooking.
Easy Asian Stir-Fry
Try this quick and easy stir-fry recipe. Beef steaks with vegetables in your favorite store-brand stir-fry sauce.
Recipe Source: www.BeefItsWhatsForDinner.com
Recipe Source: www.BeefItsWhatsForDinner.com
Servings: 8
Calories: 305kcal
Ingredients
- 1 pound beef Top Round or Top Sirloin Steak Boneless, cut 3/4 inch thick or Flank Steak
- 3/4 cup prepared stir-fry sauce
- 1 package frozen Asian vegetable blend (such as broccoli, carrots and sugar snap peas)
- 1/4 cup water
- 2 tsp vegetable oil
- 3 cloves garlic, minced
- 2 tsp sesame seeds (optional)
Instructions
- 1. Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/4 cup stir-fry sauce in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2. Heat large nonstick skillet over medium heat until hot; add vegetables and water. Cover and cook 7 to 8 minutes or until crisp-tender, stirring occasionally. Remove vegetables; keep warm.3. Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef and garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining oil, beef and garlic.4. Return vegetables and beef to skillet. Stir in remaining 1/2 cup stir-fry sauce; cook and stir 1 to 2 minutes or until heated through. Garnish with sesame seeds, if desired.
