Get $60 in Omaha Steaks Cash

Your $60 in Omaha Steaks Cash will arrive in 3 E-Reward Card codes in the amounts of $30, $20 and $10 for each $79 shipment you send, up to a maximum of 3 per household. Your first E-Reward Card code will be emailed to you 48 hours after the order ships.

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*Savings shown over aggregated single item base price. Omaha Steaks Gift Cards, E-Gift Cards, Wine, Gift Baskets, Grills and Live Lobsters do not count toward the $79 minimum order requirement for the earned reward card. You will receive your Omaha Steaks Cash in three E-Reward Card codes in the amounts of $30, $20 and $10 for each $79 shipment you send when ordering up to a maximum of 3 per household. Your first $30 E-Reward Card code will be emailed to you 48 hours after your order ships, your $20 E-Reward Card code will be emailed to you 7/1/2018 and your $10 E-Reward card code will be emailed to you 10/1/2018. Your Omaha Steaks $30 E-Reward Card, $20 E-Reward Card and $10 E-Reward Card are a one-time use codes and may each be used on one customer transaction of $79 or more during the valid redemption dates. The codes must be provided at checkout to apply your discount and any remaining balance will be forfeited. You may only use one E-Reward Card code per customer transaction per day. Your codes may not be used to purchase Omaha Steaks Gift Cards, E-Gift Cards or wine. Reward cards may not be used on any order that also redeems Steaklover Rewards points. The codes may not be applied to previous sales, have no cash value, are non-transferable and will not be replaced if lost or stolen. The codes can be redeemed online or by phone and at Omaha Steaks retail locations during the valid redemption dates. The E-Reward Card codes are void if altered, defaced, copied, transferred or sold through any auction. Omaha Steaks reserves the right to change these terms at any time and without notice. The $30 E-Reward Card Code is valid 4/25/18-6/30/18. The $20 E-Reward Card Code is valid 7/1/18-9/30/18. The $10 E-Reward Card Code is valid 10/1/18-12/31/18. Omaha Steaks Gift Cards, E-Gift Cards, Wine, Gift Baskets, Grills and Live Lobsters do not count toward the $79 minimum order requirement for the earned reward card. Limit of 2 on selected items at these exclusive prices. Other restrictions may apply. Offer valid until 11:59pm CST on 4/30/18.

Sumptuous Steak Stir-Fry

Recipe Categories: All Recipes | Sirloin Steak | Lighter Options | Quick and Easy

Prep time: 20 min

Cook time: 10 min

Serves: 4

Nutrition Info

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Omaha Steaks Top Sirloin Steaks are used in this recipe for a quick and easy stir-fry. Cook bell peppers, broccoli, and carrots until tender-crisp; stir-fry with beef in a sesame-ginger sauce. Serve with rice for a meal that's as healthy as it is flavorful.

Featured Omaha Steaks Product

Top Sirloins

4 (8 oz.) steaks

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Ingredients

3 Omaha Steaks Top Sirloin Steaks
1 small yellow bell pepper, cut into thin strips
1 cup broccoli florets
2 medium carrots, sliced
1/2 cup fresh snow peas, trimmed
1 stalk celery, sliced
1/2 cup frozen shelled edamame, defrosted
2 cloves garlic, minced, divided
1/4 cup water
Salt
1/3 cup sesame-ginger stir-fry sauce
1/4 to 1/2 teaspoon crushed red pepper
3 cups hot cooked brown or white regular rice, prepared without butter or salt

Preparation

Combine vegetables, 1/2 of garlic and water in large nonstick skillet; cover and cook over medium heat 3 to 5 minutes or until crisp-tender, adding additional water if pan becomes dry. Remove vegetables; keep warm.
Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine with remaining 1/2 of garlic.
Heat same skillet over medium-high heat until hot. Add 1/2 of beef mixture; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt, as desired. Keep warm. Repeat with remaining beef mixture.
Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir 1 to 2 minutes or until heated through. Serve over rice.

Recipe and Photo courtesy of The Beef Checkoff