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Top Sirloin Steak Stir-Fry with Bell Peppers

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Serves 4

This colorful stir-fry recipe is full of fresh flavors.


1 lb top sirloin steaks, trimmed
1 clove garlic, minced
Salt, to taste
Pepper, to taste
1/2 yellow onion, thinly sliced lengthwise
1 green bell pepper, cored, seeded and sliced
1 red bell pepper, cored, seeded and sliced
12 cherry tomatoes, halved lengthwise
1 tablespoon Worcestershire sauce
4 tablespoons olive oil
Steamed rice, for serving


  1. Rub both sides of steaks with minced garlic then season with salt and pepper.
  2. Place steaks between two sheets of plastic wrap; pound with a meat mallet or rolling pin until steaks are ¼-inch thick. Allow steaks to rest for 10 minutes to absorb the flavor of the garlic.
  3. While steaks rest, heat 2 tablespoons of olive oil in a large skillet set over medium-high heat. Add sliced onions and peppers; cook and stir for 1-2 minutes, until just tender.
  4. Add the cherry tomatoes to skillet; cook for 1 minute. Remove skillet from heat then remove the vegetables to a bowl; keep veggies warm.
  5. Slice steaks across the grain into ½-inch wide strips.
  6. Set skillet over medium high heat; heat an additional 2 tablespoons of oil until shimmering, but not smoking. Add strips of beef to skillet; brown one side of each strip then turn over to brown the other. Once both sides are browned, stir and cook the beef for 1 minute, or until desired doneness.
  7. Add vegetables and Worcestershire to skillet; stir and cook for 30 seconds. Remove from heat. Serve with steamed rice. Salt and pepper to taste.
Course: Dinner
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