Ingredients
- 1 pound sirloin steak
- 3 whole bell peppers cut into 3-4 inch sticks
- 2 large carrots cut into 3-4 inch sticks
- 1 large red onion cut into 3-4 inch sticks
- 2 6-inch celery stalks cut into 3-4 inch sticks
- 1 cup cherry tomatoes halved
- 2 teaspoons sesame oil divided
- 2 teaspoons garlic minced (divided)
- 2 teaspoons ginger minced (divided)
- 2 teaspoons cumin divided
- 2 teaspoons paprika divided
- Seasonings: Sea salt, black pepper
- Fresh herbs: Cilantro, green onions
- 12 tablespoons Low Calorie Teriyaki Sauce or sub for a store-bought low calorie terriyaki sauce
Instructions
Prepare the Beef:
- Mix 1 teaspoon each of garlic, ginger, cumin, and paprika with one teaspoon of sesame oil in a small bowl.
- Rub this spice mix onto the sirloin steak evenly. Season with sea salt and black pepper to taste.
- Place the seasoned steak in the air fryer and cook at 400°F until it reaches your desired level of doneness (about 8-10 minutes for medium-rare). Allow the beef to rest for a few minutes after cooking, then slice it into strips.
Cook the Vegetables:
- Heat the remaining teaspoon of sesame oil over medium heat in a large skillet or wok.
- Add the remaining 1 teaspoon each of garlic, ginger, cumin, and paprika, along with the onions, carrots, and celery, and stir-fry until they begin to soften.
- Add the bell peppers and cherry tomatoes, continuing to stir-fry until all vegetables are tender yet crisp.
Combine Beef and Vegetables:
- Add the sliced beef back to the skillet with the vegetables. Toss well to ensure the beef and veggies are evenly mixed and coated with the spices. Adjust seasoning with additional salt and pepper as needed.
- Garnish the dish with chopped cilantro and green onions for an added burst of freshness.
Serve:
- Serve the beef and vegetable stir fry warm over a bed of cooked red rice, providing a visually appealing and nutritionally balanced meal.
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