Prep 10 mins
Cook 35 mins
This is a quick and easy recipe ideal for a busy week night. Sirloin has a great beefy flavor, particularly when it isn't overcooked. Use your favorite barbecue sauce to give it either a sweet or tangy or spicy flavor from the sauce. I like to serve it with my golden garlic mashed potatoes recipe. The recipe is very loosely based on one found in the America's Test Kitchen Fast & Fresh Recipe Card Collection.
- 1 1⁄2 lbs sirloin, cut into thin strips (may use pre-sliced stir-fry beef)
- 1 large sweet onion, halved and sliced thin
- kosher salt
- fresh ground pepper
- 3 tablespoons vegetable oil
- 1 cup chicken broth
- 2 tablespoons barbecue sauce
- 2 tablespoons butter
- Dry the sirloin strips with paper towels and season to taste with salt and pepper. Set aside.
- Heat a tbsp oil in a large non-stick skillet on medium high heat. Add sliced onion, season with salt, and cover, stirring occasionally, until softened and lightly browned (about 5 min). Transfer the onions to a plate and set aside.
- Add a tbsp oil to the empty pan and heat. Add half of the steak and spread out in a single layer, trying not to over crowd the beef. Let cook on one side for 3 - 5 minutes until brown, and using tongs, turn each strip to brown the other side for 3 - 5 minutes. Transfer the browned steak strips to a platter, and cover loosely with foil to keep warm. Repeat with the remaining steak strips, adding them to the same platter of cooked steak strips when finished.
- Add the broth, barbecue sauce and browned onions into the empty pan. Simmer on medium-low heat until the sauce thickens slightly (about 5 minutes). Add butter, stirring it into the sauce while it melts. Taste sauce and season with salt and pepper if necessary. Pour sauce over steak on platter and serve hot.
Was just o.k. I think I shoulda added some cornstarch like the other reviewer did. I will make again but with cornstarch and a spicier bbq sauce.
This was simple to prepare and it made for a quick dinner tonight. I used a non-stick skillet so found that 1 T of oil was plenty. At the end, I added a wee bit of cornstarch to thicken the sauce into a gravy. Served with mashed potatoes and broccoli on the side - delicious! I did take a photo but decided your pics look better! I will make this again. Thx Pan Nan.