Scavenged Top Round To Sesame Ginger Beef

I'm adapting this recipe for a beautifully reduced-price slab of lean organic top round I found at GIANT.  (Original price: $7.14.  Reduced price: $4.28)  I started the brown rice, then made the marinade, and will cook the beef when the rice is almost finished.  That means about 40-45 minutes marinating at room temperature, and dinner in under an hour!

Sesame Ginger Beef (adapted from allrecipes.com)
Serves 4
Per serving:  257 calories, 29.4 g protein, 7.5 g carbs, 11.7 g fat

1 pound round steak or other lean steak like sirloin
2 tablespoons sugar
4 tablespoons soy sauce or tamari
2 tablespoons vegetable oil (use something higher heat than olive oil)
2 tablespoons sugar
2 cloves garlic, minced
1 tablespoon ginger, minced
4 spring onions/ 1 shallot/1 small onion, chopped
1 bag frozen veg (stirfry mix = best)
1 tablespoon sesame seeds 

1.  Mix sugar, soy sauce, oil, garlic, and ginger in a large bowl. Set aside. 

2.  Cut steak into strips and add to bowl.  Cover and refrigerate overnight, or leave out to marinate at room temperature for up to an hour.

3.  Heat skillet or wok to medium high.  Add beef with marinade, and cook till beef is just browned on all sides.  Pull beef out, and add onion and frozen veg and cook till onion is tender.  Put beef back in, add sesame seeds, and cook for two minutes more (or longer, if you want your meat more cooked--I like mine rare to medium-rare).