Flowery Sirloin Stir-Fry

Servings:  4

Our “leaping lords” are regal strips of the choicest of meats – the tenderloin, light enough to skip up the pan on the nonstick surface and so cook evenly in a complimentary royal-looking pan – the kingdom you might say -- of our 10 happy lords. Afterall, our pan is robed on the outside with a stunning purple color and finish, looking like spun silk. The interior of the pan adds fun and mindfulness with its visual bloom – Teflon™ nonstick coatings creating the pattern-- to take time out to smell the roses. We even add edible flowers for the joy of it, and then cook them up in this most zen Blooming Flower Wok. After all of that leaping, those lords and you will be ready for a little namaste.



1 pound top (boneless) sirloin steak, cut into ½-inch-thick slices

1 tablespoon soy sauce

½ teaspoon white pepper

2 cloves garlic, minced

1 tablespoon sesame seeds


2 tablespoons rice bran or sesame oil

2 cloves garlic, thinly sliced

1 cup thinly sliced yellow onions

2 medium bell peppers, red and green for the holiday

8 red nasturtiums or other edible flowers, stems removed from 4 and remaining flowers, plucked

[Click for larger image] 

Find this TeChef Wok on Amazon.com!


Marinate the beef in the refrigerator in a mixture of the marinade ingredients for several hours or overnight.

When ready to serve, heat 1 tablespoon of the oil over medium heat in a Print Design Blooming Flower wok with Teflon™ nonstick coatings. Add the onions and cook until tender, a few minutes. Add the garlic and cook a minute or so to release its fragrance. Stir in the peppers and saute quickly to brown , flipping the pan often. Remove and keep warm.

Add the remaining oil to the pan and then the marinated beef, flipping the pan so that the beef leaps out of the heat and up the sides of the pan to cook evenly. Cook about 4 minutes and then add the vegetables and serve topped with a nasturtium on each plate.  

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