Tasty Tuesday

Sirloin Veggie Stir-Fry

1 1/2 lbs trimmed, boneless beef sirloin, sliced 1/4" thick
6 tablespoons soy sauce
1 bunch broccoli, florets separated and stems cut into 1/2" pieces
1/2 cup sun-dried tomatoes, packed in oil, halved, plus 3 tablespoons of their oil
2 large garlic cloves, chopped
2 bunches of scallions, cut into 1" lengths
1 to 2 roasted red peppers, chopped
1 lb angel hair pasta
1 cup beef broth
1 tablespoon corn starch

1. Combine the sirloin and 3 tablespoons of the soy sauce; set aside.
2. In a large skillet, bring 2 inches of water to a boil. Add the broccoli, reduce heat and simmer for 4 minutes. Drain in a colander and rinse with cold water; set aside.
3. Return the skillet to high heat, add 2 tablespoons of the sun-dried tomato oil and the garlic and stir-fry for 1 minute. Add the sirloin and stir fry for 2 minutes. Transfer the meat and its juices to a bowl. Add the remaining 1 tablespoon of sun-dried tomato oil and the scallions, peppers and sun-dried tomatoes, stir-fry for 1 minute.
4. In a large pot of boiling, salted water, cook the pasta until al dente. In a bowl stir together the beef broth, cornstarch and remaining 3 tablespoons of soy sauce. Add the mixture to the skillet, stirring until thickened, about 1 minute. Return the meat and its juices and the broccoli back to the skillet; cook until heated through.
5. Divide the pasta among plates and top with sirloin veggie stir-fry.

Serves 4.

I made this last week for my father and sister, Katie. I loved it! We eat a lot of sir-fry around here, mainly because it's so quick and easy. I'll definitely make this one again and again!