Sirloin Veggie Stir-Fry

sirloin veggie stir fry
  • Cook Time
  • Prep Time
  • 4Servings


  • 1 1/2 pounds trimmed, boneless beef sirloin, sliced 1/4 inch thick
  • 3 tablespoons soy sauce
  • 1 bunch broccoli rabe, florets separated and long stems cut into 1/2-inch pieces
  • 1/2 cup sun-dried tomatoes packed in oil and garlic, halved, plus 3 tablespoons of their oil
  • 2 large cloves garlic, chopped
  • 2 bunches scallions, cut into 1-inch lengths
  • 1 - 2 pickled cherry peppers or other hot peppers, chopped
  • 1/2 pound angel hair pasta
  • 1 cup beef broth
  • 1 tablespoon cornstarch


In a bowl, combine the sirloin and 1 1/2 tablespoons soy sauce; set aside.

In a wok or large skillet, bring enough water to reach a depth of 2 inches to a boil. Add the broccoli rabe, lower the heat and simmer for 3 minutes. Drain in a colander and rinse well with cold water; set aside.

Return the wok to high heat, add 2 tablespoons 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 sun-dried tomato oil to the wok, then the scallions, peppers and sun-dried tomatoes; stir-fry for 1 minute.

In a large pot of boiling, salted water, cook the pasta until al dente, about 3 minutes. In a small bowl, stir together the beef broth, cornstarch and remaining 1 1/2 tablespoons soy sauce. Add the mixture to the wok, stirring until thickened, about 1 minute. Return the meat, its juices and the broccoli rabe to the wok; cook until heated through.

Divide the pasta among 4 plates; top with the steak and vegetables.