Ingredients

1 lb steak (sirloin, skirt, or flank) (thinly sliced)

½ tsp kosher salt

½ tsp ground pepper

2 tbsp olive oil (divided)

2 cloves garlic (minced)

2 medium carrots (peeled and thinly sliced into 1/4″ coins)

½ lb asparagus (ends trimmed, sliced into 2″ pieces)

1 medium red bell pepper (thinly sliced)

1 medium yellow bell pepper (thinly sliced)

6 oz snow peas

2 tbsp sesame seeds

¼ c soy sauce (or coconut aminos, or tamari)

2 tbsp rice vinegar

2 tbsp fresh orange juice

2 tbsp honey

1 tbsp cornstarch (or arrowroot powder)

2 tsp sesame oil

Instructions

Step 1: Optional but recommended, chill the steak to firm it up, then slice thinly against the grain into 1/8″–1/4″ pieces. While it cools, prep the vegetables and stir fry sauce.

Step 2: In a small bowl, whisk together coconut aminos, rice vinegar, orange juice, honey, cornstarch, and sesame oil until smooth. Set the sauce aside.

Step 3: Heat a 12″ cast iron skillet or large wok over high heat. Add 1 tablespoon oil and heat until it shimmers. Add the steak, season with salt and pepper, and stir fry until charred and medium rare, about 3–4 minutes. Remove the steak to a plate.

Step 4: Add the remaining tablespoon of olive oil to the skillet. Add carrots and asparagus and sauté 3 minutes, stirring frequently. Add bell peppers and snow peas, toss with the vegetables, and stir fry another 3 minutes. Add the garlic and cook 1 minute more, stirring often.

Step 5: Return the steak to the skillet along with the sauce. Give the sauce another whisk if needed, then pour in. Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite-tender, about 3 minutes.

Step 6: Remove from heat, stir in sesame seeds, and serve immediately over rice, cauliflower rice, or noodles. Leftovers store in a tightly sealed container in the fridge for up to 4 days.

Tips & Variations

Slice the steak against the grain for the most tenderness.

Swap in other fast-cooking vegetables like broccoli florets or mushrooms if you prefer.

Make the sauce ahead and whisk just before pouring to save time at dinner.

For a lighter version, use half the honey and increase orange juice with a splash of water.

FAQs

Can I use a different protein?

Yes. Ground beef, chicken, or shrimp can be used, adjusting cook times to ensure the meat stays tender and cooks through without overcooking.

What if I don’t have a wok or cast iron pan?

A large nonstick skillet works well. The key is keeping the heat high and stirring frequently to achieve a quick sear on the vegetables and steak.

Dinner

Extra Veggie Steak Stir Fry Recipe

Introduction