Description
Extra Veggie Steak Stir Fry is a quick, weeknight-friendly dish featuring tender steak and a rainbow of vegetables tossed in a glossy sesame-ginger sauce. The recipe emphasizes high-heat searing, crisp-tender vegetables, and a savory-sweet glaze that thickens to cling to every bite.
Ingredients
Scale
Meat
- 1 lb steak (sirloin, skirt, or flank) (thinly sliced)
Seasonings
- ½ tsp kosher salt
- ½ tsp ground pepper
Oils
- 2 tbsp olive oil (divided)
Vegetables
- 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
Sauce & Aromatics
- 2 tbsp 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
- 2 cloves garlic (minced)
- 2 tbsp sesame seeds
Instructions
- Prep and chill the steak: Optional but recommended — remove the steak from packaging, pat dry, place on a plate, and transfer to the freezer until firm, about 20–30 minutes. Remove from freezer and slice thinly against the grain into 1/8″–1/4″ thickness; while freezing, chop the vegetables and prepare the stir fry sauce.
- Make the stir fry sauce: In a small bowl or 1-cup measuring cup, whisk together soy sauce (or coconut aminos/tamari), rice vinegar, orange juice, honey, cornstarch, and sesame oil until smooth; set aside.
- Pan-sear the steak: Heat a 12″ cast iron skillet or large wok over high heat; add 1 tablespoon oil and heat until shimmering. Add the steak, season with salt and pepper, and stir fry until charred and medium-rare, about 3–4 minutes. Remove the steak with tongs and set aside on a plate.
- Cook the vegetables: Add the remaining 1 tablespoon oil to the skillet and heat until shimmering. Add the carrots and asparagus and sauté for 3 minutes, stirring frequently. Add the bell peppers and snow peas; toss with the asparagus and carrots, and stir fry the vegetables for another 3 minutes. Add the garlic and cook 1 minute more, stirring frequently.
- Combine and finish: Return the steak to the skillet with the stir fry sauce (whisk again if the cornstarch/arrowroot has settled). Stir fry until the sauce thickens and the vegetables are bite-tender, about 3 minutes. Remove from heat, stir in sesame seeds, and serve immediately over rice, cauliflower rice, or noodles. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Notes
- For a gluten-free option, use tamari or coconut aminos in place of soy sauce.
- If you prefer a crisper texture, reduce the cooking time slightly on the vegetables.
- To save time, you can prep the sauce and chop the vegetables while the steak chills.
- Leftovers reheat well in a skillet or microwave; the sauce may thicken upon refrigeration and will re-thin with a splash of water.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Stir-Fry
- Method: Stovetop
- Cuisine: Asian-inspired
Keywords: stir-fry, beef, vegetables, skillet, quick dinner, sesame, garlic, peppers, carrots, asparagus