Beef Sirloin & Onions

Beef Sirloin & Onions

Allowing the beef to stand at room temp for a few minutes "relaxes"
it, preventing it from becoming tough over high heat.

1 lb sirloin steak, trimmed of fat cut into 1-inch cubes
2 tbs lite soy sauce, divided
1 tbsp Worcestershire sauce
1/4 tsp black pepper
1 (4 oz) yellow onions, cut in eighths

In a gallon-size zippered plastic bag, combine beef and 1 Tbsp soy
sauce, seal tightly, shake to blend, and let stand at room temp for
15 mins. In a small bowl, combine remaining soy sauce, Worcestershire
sauce, and pepper and set aside. Heat a 12-inch nonstick skillet over
high heat.

Add beef and cook 1-1/2 mins or until browned on edges, stirring

Constantly. Remove beef from skillet and set aside on separate plate.

Reduce heat to medium high and add onions to pan drippings. Cook 4
mins or until just tender-crisp. The layers will separate while
cooking.

Increase heat to high, add beef and soy mixture to onions, and cook
30 secs or until richly glazed, stirring constantly (liquid will
evaporate). Serve immediately.