Ingredients

• 1 lb tri-tip steak, cut 1-inch thick
• 2 tablespoons water
• 16 ounces frozen broccoli with red peppers
• 1/4 cup toasted chopped walnuts
• 1/3 cup low sodium soy sauce
• 1 tablespoon dark sesame oil

Instructions

1. Combine marinade ingredients; remove 2 tablespoons and reserve for vegetables. Place beef steaks and remaining marinade in plastic bag, turning to coat. Close bag securely and marinate in refrigerator 10 minutes.

2. Remove steaks from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 12 minutes for medium-rare to medium doneness, turning once. Remove from skillet; keep warm.

3. In same skillet, heat 2 tablespoons water over medium-high heat until hot. Add vegetables; cook 5 minutes or until water is evaporated and vegetables are hot, stirring occasionally. Add reserved marinade; heat through.

4. Trim fat from steaks. Carve steaks into thin slices. Arrange beef and vegetables on serving platter; garnish vegetables with walnuts.