BEEF AND VEGETABLE STIR-FRY

BEEF AND VEGETABLE STIR-FRY (FRESH FLAVORS JUNE '05)

Ingredients:

	1 pound TFM Premium Choice steaks
	3 tablespoons peanut or vegetable oil
	2/3 cup Moore's Original Marinade
	1 zucchini, sliced thin
	1 yellow summer squash, sliced thin
	1 red bell pepper, cut into thin strips
	1/4 cup Cabernet and Chardonnay, mixed with 1 teaspoon cornstarch
	1 teaspoon sugar
	2 cloves of garlic, minced
	4 tablespoons Asian Gourmet Toasted Sesame Oil

Preparation:

Place the sirloin steak and 1/3rd cup Moore's Marinade in a ziplock bag and place in the refrigerator for 5 minutes. In the mean time, slice up your squash and vegetables and set aside.
Remove the sirloin steak from the marinade and pat dry with a paper towel. Slice the sirloin steak into thin strips, across the grain. Heat a wok or large skillet over medium-high heat for 1 minute. Add 2 tablespoons of peanout oil and swirl pan to coat. Add the sliced sirloin and sauté for 1-2 minutes (or desired doneness). Remove the sliced sirloin from the pan and set aside keeping warm. Wipe out pan with a paper towel and return to the heat for one minute. Add the remaining peanut oil and vegetables and sauté for 2 minutes.
Add the wine/cornstarch mixture, sugar, garlic and sesame oil. Simmer for one minute. Add the cooked slices of sirloin back into the pan and toss well.