My favorite use for Sirloin Steak is Asian Stir-Fry. Here's my recipe:
Beef or Chicken Marinade for Chinese Stir-Fry (enough for 1.5# meat)
Ingredients:
½ c Tamari Sauce (Traditional sauce, not the caramel-color-added imitation)
1 t Ground Mustard
1 t Ground Ginger ( 2T fresh ginger root, finely grated)
2-3 Garlic cloves, crushed
1/3 c “Brown” sugar (Rapadura, coconut, etc)
½ t Crushed red pepper flakes
Directions: Whisk together and marinate cut up meat for about 30 min. Drain the meat and reserve the marinade in a large pot. In a medium to medium-high pre-heated pan, very quickly sear the meat in batches that don’t over-crowd the pan, and then remove the seared meat to a separate bowl. When all the meat has been seared, add a cup of water or pineapple juice to the reserved marinade; bring to a boil and thicken with a cornstarch and water mixture. Add the meat and stir to combine. Serve immediately with already stir-fried veggies and rice.