Sundried Tomato and Steak Stir-Fry

I love a good stir-fry and they are so easy to make.  You don't need any fancy tools and you can throw in any veggies and proteins you like.

This week I made a stir-fry using sirloin steak, sundried tomatoes and broccoli, since that's what I had on hand.

The rule of thumb in cooking a good stir-fry is to use a hot pan and cook your veggies in order from which needs the longest time to cook to the shortest.  Also, don't forget your mise en place, which means "putting in place."  Stir-fry cooks very quickly, so it's best to get all your ingredients ready before you begin cooking.

Here's what I used:

1-1/2 pounds beef sirloin sliced about 1/4 - 1/2 inch thick - just make sure they'll all about even
3 TBLS of soy sauce, divided in half
broccoli - enough as you want, or any veggie you'd like.  If starting with fresh, you should blanch them first.  I used frozen, so I thawed them first.
1/2 cup sun-dried tomatoes packed in oil, halved, plus 3 tablespoons of their oil
2 garlic cloves, chopped
2 bunches of green onions/scallions, chopped about 1 inch
1-2 tsp red pepper flakes, as desired
1 CUP beef broth
1 TBLS arrowroot or cornstarch

In a bowl, combine 1 1/2 TBLS of soy sauce with the sirloin and set aside. 

Heat a pan or wok on high heat and add 2 TBLS of the oil from the sundried tomatoes.  Add the meat and stir fry until no longer red, about 2-3 minutes.  Remove the meat and set aside.  Add another TBLS of the oil to the pan/wok and add the scallions/green onions and sundried tomatoes.  Cook for about 1 minute.

Add the beef broth, red pepper flakes, 1 1/2 TBLS of soy sauce and arrowroot and stir until thickened.  Add back the meat and broccoli and heat through.  Serve over rice or couscous.