Remove your top sirloin steak from the fridge. Using a sharp knife, thinly slice the steak against the grain while still chilled. Season with kosher salt and cracked pepper. Let it come toward room temperature. 2. Add all the sauce ingredients into a large jar with a tight fitting lid. Shake the jar very well until mixed thoroughly. <

P id=”instruction-step-2″>3. Preheat a large skillet then drizzle in enough avocado oil to coat the bottom of the pan. Once heated, add the mushrooms in a single layer and cook approximately 2-3 minutes on each side until browned. Remove them to a plate and add oil as needed and cook the carrots for approximately 5 minutes, adding 2 tsp of water to help them steam a bit if needed. Finally, cook the asparagus, approximately 4 minutes, adding water if needed. 4: Add more oil as needed. Cook your top sirloin slices 5-6 pieces at a time, getting the pan hot between each batch. Each piece will take only approximately 30 seconds on each side so it will go quickly. 5. With the meat and vegetables cooked, pour the sauce in over medium heat. Using a rubber spatula, move the sauce around and gently encourage any browning from the meat to release into the sauce. It will thicken and heat within 3-4 minutes. <

Id=”instruction-step-3″>6. Add the meat and vegetables back into the sauce. Warm through. Serve with the garnishes.