I often overlook stir fry as a quick dinner option throughout the week. Customizable to your own taste preferences, stir fry incorporates any lean protein (in this case, top round steak) with a handful of vegetables (pea pods, sweet peppers, matchstick carrots, onion, etc!), really whatever you have on hand can make this tasty, easy dinner dish! The trouble, for me, is picking the right seasonings. How much spice do I add? Will there be too much heat or not enough?! And the worst, realizing you don’t have a required spice. The worst! To be honest, guessing is not what I want to be doing when I need to get dinner on the table ASAP, can you relate? So while I was strolling through the spice aisle the other day, I was elated to come upon McCormick’s Recipe Inspirations Stir-Fry Sesame Chicken and Vegetables! It had all of the spices I would need to make a tasty, savory stir fry all in the packet. I simply needed to add in my own vegetables and protein! I had top round steak at home, so I made a couple of easy swaps and changes to the original recipe and was thrilled with the result. My favorite vegetables were crisp-tender and smothered with a light sauce that I served over brown rice. The dish got rave reviews and came together in under 20 minutes, sans guess work. Stir fry is a really quick dish, so it’s important to have your set of ingredients ready at the start. So, let’s thinly slice up one pound of top round steak (a lean, affordable steak option if there ever was one!) and get our vegetables together.
I went for a mix of ready-to-use vegetables (pea pods and matchstick carrots) as well as a little bit of prep work (fresh sweet pepper and white onion). The entire process of prepping my veggies took about five minutes!
Next, let’s mix up our sauce by whisking together the broth, cornstarch, soy sauce, sugar, garlic, ginger and red pepper in small bowl until smooth. Set aside.
Finally, it’s time for the action! Heat the canola oil in large nonstick skillet on medium-high heat. Add your steak slices to the pan and stir fry 5 minutes or until just cooked through.
Remove the cooked steak from the skillet. Add in the veggies and stir fry about 3 minutes until they are just crisp-tender.
Return your beef to the skillet. Stir the soy sauce mixture again and add it to your meat and veggies, stirring constantly. Bring the mixture to a boil on medium heat; boil 1 minute or until sauce is slightly thickened.
Sprinkle with the included toasted Sesame Seeds (a very fun, added bonus in my opinion)!
Serve your stir fry with cooked brown rice to make it a complete meal. Easier to make than picking up take out (and better for you too!), this dish is sure to be a regular on my dinner menu from now on!
Savory Steak Stir Fry
Recipe adapted from McCormick®
- 1 ½ teaspoons McCormick® Garlic, Minced
- ¾ teaspoon McCormick® Ginger, Ground
- ¼ teaspoon McCormick® Red Pepper, Crushed
- 2 teaspoons McCormick® Gourmet Collection Sesame Seed Toasted
- 1 can (14 ½ oz.) beef broth
- 2 tablespoons cornstarch
- ⅓ cup reduced sodium soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons canola oil
- 1 pound top round steak, cut into thin strips
- 4 cups fresh vegetable (pea pods, matchstick carrots, sliced sweet pepper, onion, etc.)
- Mix broth, cornstarch, soy sauce, sugar, garlic, ginger and red pepper in small bowl until smooth. Set aside.
- Heat oil in large nonstick skillet on medium-high heat. Add steak in batches; stir fry 5 minutes or until cooked through. Remove from skillet. Add vegetables to skillet; stir fry 3 minutes until tender-crisp. Return beef to skillet.
- Stir soy sauce mixture. Add to skillet, stirring constantly. Bring to boil on medium heat; boil 1 minute or until sauce is slightly thickened. Sprinkle with Sesame Seed. Serve with cooked brown rice, if desired.
Yield: 6 servings
Per serving*: Calories 230, Total Fat 11g (Saturated 2.5g, Trans Fat 0g), Cholesterol 55mg, Sodium 710mg, Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 5g), Protein 20g, Vitamin A 80%, Vitamin C 50%, Calcium 4%, Iron 10%
*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
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