Barbeque Beef Stir Fry Recipe

1/2 cup low sodium/low fat beef broth
1/2 cup water
1/4 cup catsup or more to taste
BBQ seasoning to taste (we used Penzey's 3000)
1 lb. small or new red potatoes
1/2 tsp. garlic powder
1/4 tsp. black pepper (we used Penzey's black and red pepper)
1-1/2 Tbsp. olive oil, separated
1/4 cup chopped onion
1/2 lb. fresh green beans
1 cup baby carrots
1 lb. sirloin tip steak, cut into bite sized pieces

Preheat oven to 400 degrees.  Clean potatoes and slice into wedges.   Toss with olive oil and place on a nonstick baking sheet.  Sprinkle with garlic powder and 1/8 tsp. black pepper.  Bake for 20 minutes or until tender.

While the potatoes are cooking, clean and trim the green beans and break into bite sized pieces, about 1" long.  Cut baby carrots into quarters lengthwise.  Put in a large sauce pan along with about 1/4 cup water.  Cook for about 5 minutes or until vegetables are tender.  Drain any remaining water and transfer vegetables to a large bowl.

Add 1 Tbsp. olive oil to skillet, along with chopped onion.  Saute until onions are fragrant.  Add sirloin to skillet and cook for about 4-5 minutes.  Season with pepper, garlic powder and BBQ seasoning and cook for an additional minute.  Add broth and ketchup and simmer for 1 minute.  Add potatoes and toss so that they are coated with the mixture.  Simmer gently until meat is cooked and tender and the vegetables are tender - should be only another minute or two.  (Add a little additional water if necessary ... or alternately add a little cornstarch to thicken mixture if too watery.)