Delicious and quick Steak Stir Fry
Delicious and quick Steak Stir Fry. This mouthwatering dish combines thinly sliced steak with a vibrant assortment of vegetables and a flavorful stir fry sauce, creating a delightful combination of textures and tastes that will surely satisfy your cravings.
Ingredients
- 1 lb thinly sliced steak sirloin, skirt, or flank (454 grams)
- ½ tsp kosher salt
- ½ tsp ground pepper
- 2 tbsp olive oil divided
- 2 cloves garlic minced
- 2 medium carrots thinly sliced into ¼" coins
- ½ lb asparagus trimmed and sliced into 2" pieces (226 grams)
- 1 medium red bell pepper thinly sliced
- 1 medium yellow bell pepper thinly sliced
- 6 oz snow peas 170 grams
- 2 tbsp sesame seeds
- Stir Fry Sauce:
- ¼ cup soy sauce or coconut aminos or tamari 60 ml
- 2 tbsp rice vinegar 30 ml
- 2 tbsp fresh orange juice 30 ml
- 2 tbsp honey 30 ml
- 1 tbsp cornstarch or arrowroot powder 15 grams
- 2 tsp sesame oil 10 ml
Instructions
- (Optional but recommended) Place the steak on a plate, pat it dry, and transfer it to the freezer. Let it chill until firm, around 20-30 minutes. This step makes it easier to slice. Meanwhile, chop the vegetables and prepare the stir fry sauce.
- In a small bowl or 1-cup measuring cup, combine all the ingredients for the stir fry sauce: soy sauce (or coconut aminos), rice vinegar, orange juice, honey, cornstarch (or arrowroot powder), and sesame oil. Whisk until well combined and set aside.
- Heat a 12" cast iron skillet or large wok over high heat. Add 1 tablespoon of olive oil and heat until it shimmers. Add the thinly sliced steak, season with salt and pepper, and stir fry until the steak is charred and cooked to medium-rare, approximately 3-4 minutes. Use tongs to remove the steak from the skillet and set it aside on a plate.
- Add the remaining tablespoon of olive oil to the skillet and heat until shimmering. Sauté the carrots and asparagus for 3 minutes, stirring frequently. Then, add the bell peppers and snow peas, tossing them with the carrots and asparagus, and continue stir frying for an additional 3 minutes. Finally, add the minced garlic, ensuring it is well combined with the vegetables, and cook for 1 more minute, stirring and tossing frequently.
- Return the cooked steak to the skillet and pour in the stir fry sauce. Give the sauce a quick whisk before pouring to ensure the cornstarch/arrowroot is well incorporated. Stir fry everything together, stirring frequently, until the sauce thickens and the vegetables reach a desired bite-tender texture, approximately 3 minutes.
- Remove the skillet from heat, stir in the sesame seeds, and serve the Steak Stir Fry right away over rice, cauliflower rice, or noodles. Any leftovers can be stored in a tightly sealed container in the refrigerator for up to 4 days.
Notes
For the steak, choose sirloin, skirt, or flank steak, and remember to slice it thinly against the grain for maximum tenderness.
Adjust the seasoning and spiciness according to your preference by adding more salt, pepper, or additional spices.
Feel free to customize the vegetable selection based on your taste or what's available.
The stir fry sauce can be adjusted to your liking by adding more or less honey or adjusting the citrus flavors with additional orange juice or rice vinegar.
Adjust the seasoning and spiciness according to your preference by adding more salt, pepper, or additional spices.
Feel free to customize the vegetable selection based on your taste or what's available.
The stir fry sauce can be adjusted to your liking by adding more or less honey or adjusting the citrus flavors with additional orange juice or rice vinegar.
