High five for beef stir fry

As usual, we try to bring you simple recipes that we have made and that are low cost. 
While we don’t claim to be as good as Chinese restaurants with our home version of beef stir fry, we do, however, claim that you will make this dish for about N$18-24 per serving (using Sirloin, less if you use cube steak or slices of brisket).
The ingredients below can serve four people, but you can increase the veggies and stretch it to serve six.
The secret to the taste success of this dish is the SAUCE!  The meat will generate its flavour as will the veggies.  But, the nice brown sauce that naturally comes as the dish is made can make or break the entire thing.  We constantly add a bit of water as we make this dish.  Never let it go dry in the pan!
The recipe is done and dusted in about 30 minutes. 
We take the meat from the freezer the night before we plan to make this meal. 
Then, in the morning before work, we cut up the beef strips and make the marinade and put the beef in it. 
When we get home from work, half the prep work is already done.
The beef can get tough when it is cooked fast as in this recipe, so we cut the beef in strips and marinade the slices in teriyaki sauce (1 cup), 1 sliced green chilies (optional), 1-2 cloves of fresh crushed garlic and 2 tablespoons of grated ginger, and papaya rinds (get rid of the seeds, eat the flesh and use what’s left with this mixture) and finally, we use a package of beef-cup-a-soup and mix it all together, making sure the meat strips are thoroughly coated on both sides.  Cover it and put this in the fridge. 
Throw away the papaya rind and use the marinade mixed with the water you add to the dish as you cook.
We like to use BUTTER to fry up this dish, but that adds calories along with flavour. 
Olive oil or sunflower cooking oil is just fine.  Using olive oil, the dish has about 270 calories per serving.
Ease up on the SALT. 
You will use beef cup-a-soup and soy sauce in this recipe and they have salt already. 
1kg beef sirloin, cut into 3 cm wide strips
1 ½ cups fresh broccoli florets (fresh is better, frozen works ok)
1 ½ cup of asparagus tips (fresh is better, canned if you have no choice)
1 medium-sized red (or green if you want to cut costs) bell pepper, cut into matchsticks
1 carrot, very thinly sliced
2-3 spring (green) onions, roughly chopped

2 cloves of minced garlic
1 teaspoon of grated ginger
1 teaspoon of soy sauce
3 tablespoons sesame seeds, toasted
1 teaspoon of cornstarch to thicken the sauce a bit
Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, 3 minutes, add some water-diluted marinade to the beef and make sure you have SAUCE! Remove the beef and set it aside.
Sweat the garlic, some ginger, the chilies (optional) and half of the green onions for a quick moment, tossing them around the pan. DON’T burn or over cook them! 
Then, add broccoli, asparagus, bell pepper, carrots, more green onion, and more garlic to the center of the wok or pan.  Toss them around constantly.
Cook and stir vegetables for two minutes, add water to the veggies to make sure you have SAUCE and every veggie is coated thoroughly.
Stir beef in its sauce into the vegetables with their sauce and season with soy sauce and sesame seeds.  Add the corn starch and a bit more water to get that brown sauce to have more flavour.
Continue to cook and stir for about 1 more minute and add the toasted sesame seeds and remove it all from the heat, still stirring everything and cover the pan.
The plates should be already set out.  If you want rice with it, then that should be prepared in advance.
Serve and enjoy.
- allrecipes.com/recipe for proportions