Instructions

• In a medium mixing bowl combine 2 pounds sirloin beef tips (thinly sliced), 4 cloves minced garlic, 2 tablespoons sesame oil, 1 tablespoon cornstarch, 1 tablespoon low-sodium soy sauce, 1 tablespoon water, 1 teaspoon dark brown sugar, 1 teaspoon grated ginger, ½ teaspoon baking soda, and ½ teaspoon crushed red pepper flakes. Stir to coat the beef evenly. Cover and refrigerate for at least 4 hours and up to 24 hours.
• When ready to cook, make the sauce: in a small bowl whisk together ½ cup low-sodium soy sauce, 2 tablespoons brown sugar, and 2 tablespoons all-purpose flour until smooth. Set the sauce aside.
• Remove the marinated beef from the refrigerator and let it sit at room temperature for 5–10 minutes while you heat the pan.
• Heat a high-sided 12-inch skillet over medium-high heat. Add 1 tablespoon sesame oil and heat until shimmering.
• Add the marinated beef (including all marinade) to the hot skillet. Pour in half of the prepared sauce. Cook, stirring occasionally, for about 5 minutes or until the beef is no longer pink and begins to brown.
• While the beef cooks, steam the 12-ounce bag of frozen stir-fry vegetables according to the package (steamable bag) instructions until just warmed and tender-crisp.
• Once the beef is cooked, add the steamed vegetables and the remaining half of the sauce to the skillet. Cook, stirring, for about 3 minutes or until the sauce has thickened and coats the beef and vegetables.
• Remove the skillet from heat. Serve the beef and vegetable stir-fry over the 4 cups of cooked white or brown rice.