YOUR SOLIN GENERATED RECIPE
Top Sirloin and Mushroom Stir Fry with White Rice and Asparagus
Sautéed lean sirloin strips and earthy mushrooms tossed in a savory ginger-garlic glaze, served over fluffy white rice with tender-crisp asparagus.
INGREDIENTS
5.3 oz Top Sirloin Steak, sliced
1/2 cup Cooked White Rice
1 cup White Mushrooms, sliced
1 cup Asparagus, trimmed
1 tsp Avocado Oil
1 tbsp Coconut Aminos
1 clove Garlic, minced
PREPARATION
Prepare the white rice according to package instructions and keep warm.
Slice the top sirloin into thin strips against the grain for maximum tenderness.
Trim the woody ends from the asparagus and cut the stalks into 2-inch pieces.
Heat the avocado oil in a large skillet or wok over medium-high heat.
Add the beef strips to the pan and sear until browned on all sides, then remove and set aside.
In the same skillet, add the mushrooms and asparagus, sautéing for 4-5 minutes until the vegetables are tender-crisp.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Return the beef to the skillet and pour in the coconut aminos, tossing everything together to coat in the glaze.
Serve the hot beef and vegetable stir fry over the portioned white rice.