1. Combine ½ cup marinade (e.g. teriyaki sauce or salad dressing) PLUS 2 tbsp cornstarch in sealable freezer bag.
2. Add Marinating Strips to marinade and refrigerate for 15 to 30 minutes.
3. Remove meat from marinade and discard used marinade. Pat meat dry.
4. Cook in hot lightly oiled nonstick skillet using medium heat for about 1 minute per side, or until just browned. Remove from pan; set aside.
5. Add sliced vegetables to skillet and cook for 5 minutes. Add stir-fry sauce and browned beef strips and their juices; heat through.

Grill as Satay Strips

1. 1. Combine ½ cup marinade (e.g. teriyaki sauce or salad dressing) PLUS 2 tbsp cornstarch in sealable freezer bag.
   2. Add Marinating Strips to marinade and refrigerate for 15 to 30 minutes. Meanwhile, soak wooden skewers.
   3. Remove meat from marinade and discard used marinade. Pat meat dry; thread onto skewers. Grill or broil for 3 to 4 minutes per side until cooked to medium-rare at least (145°F/63°C).

• For making stir-fry at home, a flat bottomed skillet works better than a wok since it’s difficult to get enough heat on a home stove for using a wok, unless you are cooking on a gas cook-top.
• Cook beef stir-fry strips in batches so you don’t overcrowd the pan – if the pan is overcrowded, the strips will steam rather than sear.
• Adding a splash of water to the pan when stir-frying veggies will help prevent scorching.