Place uncooked steak slices and .25 cup Stir Fry Sauce in a large ziplock bag, seal, and shake or roll the bag to evenly cover the steak. Allow to marinade for at least ½ hour, up to 24 hours.

Prepare 3 cups rice as directed.

Heat 1 Tbsp olive oil in a large skillet or wok over medium-high heat. Add strips of steak in a single layer laying flat. Season with salt & pepper. Cook 1-2 minutes per side until browned and no longer pink. Remove to a plate and keep warm. Repeat with another tablespoon of oil and more sliced beef until all meat is browned.

Add 1 Tbsp sesame oil into the same empty pan. Choose 4 or more vegetables to add to the stir fry: broccoli, water chestnuts, carrots, celery, mushrooms, onion, red bell peppers, and/or green bell peppers. Stir fry for 4-5 minutes.

Reduce the heat to medium and add the garlic. Sauté, stirring constantly until the garlic is fragrant, about 1 minute.

Return the cooked beef to the skillet, along with any accumulated juices.

Add .5 cup Stir Fry Sauce Cook, stirring frequently, until the sauce thickens, about 3 to 5 minutes.

Remove from the heat and serve over hot cooked rice, garnished with sliced scallions and toasted sesame seeds.