Broccoli Beef Stir Fry

After a busy week, Dude was excited to get cooking again this week!

This time, he made stir fry (on Friday = Stir-Fry Day!)  We made a quick stop to the grocery store on the way home from school where he picked out all of his vegetables and the meat.  It was such fun walking through the grocery store and discussing meal choices and how to pick fresh vegetables!

Here’s Dude:
I thought I wanted to make this recipe because I wanted to be chef of the day! I like the way my mom makes stir fry so I wanted to try my own. I got to chop the vegetables all by my self! It was delicious!  

Broccoli Beef Stir Fry
Adapted from Center Cut Cook

1 lb sirloin steak
¼ cup canola oil
¼ cup water
1/3 cup low-sodium soy sauce
¼ cup balsamic vinegar
2 tbsp fresh lemon juice
2 tbsp worchestershire sauce
1 tbsp yellow mustard
1 clove garlic, minced
½ tsp black pepper

2 tbsp toasted sesame oil (or other oil), divided
1 crown broccoli, cut into florets
1 red bell pepper, chopped
½ lb asparagus, cut in half
8 oz mushrooms, chopped
1 large carrot, sliced

1/3 cup low-sodium soy sauce
1 tsp ground ginger
1 clove garlic, minced
1 tbsp brown sugar
1 tbsp cornstarch

Pierce the steak on both sides with a fork and place in a large zipper bag.  Whisk together all marinade ingredients and pour over the steak.  Set aside to marinate at room temperature for one hour.

Heat one tablespoon sesame oil in a large skillet over medium-high heat.  Thinly slice the steak and add to the pan.  Sear on all sides until the meat is cooked.  Remove the steak from the pan and set aside.

Add another tablespoon of oil to the pan and reduce heat to medium.  Add the vegetables and cook until crisp-tender, about 3 minutes.  Return the steak to the pan.

Whisk together the sauce ingredients and pour over the steak and vegetable mixture.  Cook until the sauce is thickened and meat is heated through.

Serve over rice with a sprinkle of toasted sesame seeds, if desired.