Servings: 4 / Prep time: 15 mins / Cook time: 10 mins
Ingredients
- 1 lb Top sirloin steaks, about 1/4” thick
- 1 ½ tsp Salt
- 1 Garlic clove, finely minced
- 3 tbsp Canola oil
- 2 Bell peppers, deseeded and sliced into ¼” strips
- ½ Onion, halved and thinly sliced
- 1 Carrot, halved and sliced in ¼” strips
- 5 tbsp Mölli Mexico City Cooking Sauce
- 1 tbsp Soy sauce
- 2 tsp Sesame oil
Directions
- Season steaks with salt and rub garlic over. Cover and let marinate for 10 minutes. Cut the steaks, against the grain, into ½” strips. Set aside
- Heat 2 tbsp oil in a large skillet over high heat. Add onions and bell peppers and cook for 2 minutes. Place vegetables in a bowl and set aside. Add the carrots to the skillet and cook for 2 more minutes or when lightly browned on both sides. Place with the rest of the vegetables.
- Heat the remaining tbsp of oil in the skillet. Add the meat, cook for 1 minute and stir. Cook for another minute, add the vegetables, soy sauce, Mexico City sauce and sesame oil and cook for 1 minute longer or until meat has completely browned, stirring occasionally. Remove from heat and serve Mexic-Asian beef stir-fry with a side of cooked white rice. Provecho!