Korean Sirloin Stir Fry

30 minutesServes 4


  • 48 oz Mahatma Rice
  • 1 Stir Fry Veggie Kit
  • 4 tbsp canola oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 lb Sirloin Steak Strips
  • 1 pouch Saffron Road Korean Stir Fry Simmer Sauce

Stir Fry Veggie Kit:

  • 1 c Napa Cabbage
  • 1 c Bok Choy
  • ½ red bell pepper, diced
  • 1 c mushrooms, sliced
  • 1 c yellow squash, cubed
  • 1 c broccoli florets
  • 12 snow peas
  • ⅓ red onion, diced
  • 10 asparagus stalks, cut in half


cook rice

1Cook rice

Cook rice to package instructions. Chop vegetables into smaller, bite-sized pieces.

cook vegetables

2Sauté vegetables

Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers. Add chopped vegetables, season with salt and pepper, and sauté 5-7 minutes until softened. Reduce heat to medium if vegetables begin to burn. Remove to plate and set aside.

cook steak

3Cook steak

In the same pan, add remaining 2 tbsp oil until it shimmers. Add steak, season with salt and pepper and cook on all sides until lightly pink, 6-8 minutes.

add sauce

4Add sauce

Reduce heat to medium and add sauce, stirring to combine.

combine vegetables and steak

5Return vegetables

Return vegetables to pan and stir to combine. Simmer until warmed through, about 5 minutes.

Serve stir fry mixture over cooked rice


Serve stir fry mixture over cooked rice.