10ouncesbeef tenderloin or sirloincut into bite-sized pieces
3tablespoonsolive oildivided
1mediumbell pepperseeded and thinly sliced
4ouncesbroccoli florets
0.5mediumyellow onionthinly sliced
3.5ouncessnap peas
1tablespoontoasted sesame seedsfor garnish
1tablespoonsliced green onionsfor garnish
Instructions
Combine the marinade ingredients in a medium saucepan.
Bring to a boil, then reduce heat and simmer for about 8 minutes stirring occasionally.
Remove from heat and allow to cool to room temperature. Reserve 1/2 cup of marinade.
Pour the remaining marinade into a large zipper top bag over the beef steak tips.
Place in the refrigerator for at least 4 hours or up to 24 hours.
Preheat oven to 400 degrees.
Place the bag of steak tips on the counter and allow to come up to room temperature. Drain the steak tips and discard the marinade.
Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the vegetables and toss while cooking until crisp tender, about 3 to 4 minutes.
Remove from skillet and set aside until ready to serve.
Heat the same cast iron skillet and add 1 tablespoon of olive oil. Add the steak tips and sear on both sides, about a minute per side.
Place the skillet in the oven for 2 to 5 minutes, or until a meat thermometer reaches 125 degrees when inserted into the thickest part of the meat.