Sirloin Strips with Savory Vegetables and Balsamic Drizzle

I got some inspiration from a food blog, that was inspired by another food blog, to create this dish. Rather than make rolls, I chose to leave the meat as strips and top with the vegetables, which also had to be adjusted to accommodate my own late-in-life digestion issues. You know what I'm talking about... you love the food, but it doesn't love you. That meant eliminating the bell pepper. Instead, I added portobella mushroom slices.

I cut lean sirloin into strips, generously seasoned them with fresh ground pepper and marinated them in a mixture of 1 tsp red wine vinegar, 2 tbsp Worcestershire sauce, 1 tsp A-1 Steak Sauce and 1 tsp Liquid Smoke. While the meat marinated, I heated 1 tbsp canola oil in a small frying pan and added 1 tbsp diced garlic, 1 tsp fresh rosemary and 1 tsp fresh thyme. When the herbs began to become aromatic, I added 1 tbsp each of Worcestershire sauce and Liquid Smoke, and then added my vegetables. I stir fried about 1/2 cup each of carrot matchsticks and julienned onion until tender crisp. I then added the portobella mushroom strips and gently stir fried to desired tenderness. I removed the vegetables and set aside. In the same skillet, I then seared the sirloin strips about two minutes on each side.

While the meat cooked, I mixed together 1/4 cup balsamic vinegar with 1/4 cup beef broth, 2 tbsp brown sugar and 1 tsp honey in a small saucepan to boiling and allowed it to cook to 1/2 reduction.

To serve, I mounded the stir fry vegetables on top of the sirloin strips and added the balsamic drizzle on top.