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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.
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Ingredients:
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
Directions:
Rub both sides of steaks with minced garlic then season with salt and pepper.
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.
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.
Add the cherry tomatoes to skillet; cook for 1 minute. Remove skillet from heat then remove the vegetables to a bowl; keep veggies warm.
Slice steaks across the grain into ½-inch wide strips.
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.
Add vegetables and Worcestershire to skillet; stir and cook for 30 seconds. Remove from heat. Serve with steamed rice. Salt and pepper to taste.
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Top Sirloin Steak Stir-Fry with Bell Peppers
Serves 4
Ingredients:
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
Directions:
Rub both sides of steaks with minced garlic then season with salt and pepper.
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.
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.
Add the cherry tomatoes to skillet; cook for 1 minute. Remove skillet from heat then remove the vegetables to a bowl; keep veggies warm.
Slice steaks across the grain into ½-inch wide strips.
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.
Add vegetables and Worcestershire to skillet; stir and cook for 30 seconds. Remove from heat. Serve with steamed rice. Salt and pepper to taste.
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