Description

A sizzling and versatile dish made by quickly cooking thinly sliced steak and crisp-tender vegetables in a rich, savory sauce. Perfect for busy weeknights, meal prep, or family dinners, this steak stir fry is easy to make, customizable, and packed with bold flavors. Serve it over rice, noodles, or quinoa for a satisfying meal that fits any occasion.

Ingredients

For the Steak:

– 1½ pounds thinly sliced sirloin steak (or substitute with flank steak, ribeye, or bison)

– Fine salt and black pepper, to taste

– 1½ tablespoons cornstarch

– 1 tablespoon rice vinegar

For the Vegetables:

– 1 tablespoon avocado oil or olive oil

– 4–5 cups broccoli florets

– 1 medium red bell pepper, sliced

– 1–2 large carrots, thinly sliced

– 3 green onions, separated (white parts sliced, green tops reserved for garnish)

– 1–2 tablespoons water (as needed to prevent sticking)

For the Sauce:

– ⅓ cup reduced-sodium soy sauce (or tamari for gluten-free)

– ½ cup water or broth

– 2 tablespoons honey

– 1 tablespoon rice vinegar

– 3 garlic cloves, minced

– 1 teaspoon grated ginger

– ½–1 teaspoon chile garlic sauce or Sriracha (adjust to taste)

– 1 tablespoon cornstarch

Optional Garnishes:

– Sesame seeds

– Extra green onion tops, chopped

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Instructions

Season the steak with salt, pepper, and cornstarch. Toss with rice vinegar and let marinate for 5–10 minutes.
Heat 1 tablespoon of oil in a wok or large skillet over high heat. Cook the steak in batches until golden brown, about 2–3 minutes per batch. Remove and set aside.
In the same pan, add a bit more oil if needed. Stir-fry the broccoli, bell pepper, carrots, and white parts of the green onions until crisp-tender, about 4–5 minutes. Add water as needed to prevent sticking.
In a small bowl, whisk together the sauce ingredients: soy sauce, water or broth, honey, rice vinegar, garlic, ginger, chile garlic sauce, and cornstarch.
Pour the sauce into the pan with the vegetables and stir until thickened, about 1–2 minutes.
Return the cooked steak to the pan and toss to combine with the sauce and vegetables. Cook for an additional 1–2 minutes to heat through.
Garnish with green onion tops and sesame seeds before serving. Serve hot over steamed rice, noodles, or quinoa.

Notes

– For tender steak, slice it thinly against the grain and consider partially freezing it beforehand for easier slicing.

– Customize with additional vegetables like snap peas, mushrooms, or zucchini.

– Substitute protein options like chicken, shrimp, pork, or tofu for variety.

– Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat on the stove over low heat, stirring occasionally, to preserve texture avoid microwaving.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish, Dinner
Method: Stir-Frying
Cuisine: Asian-Inspired, American

Nutrition

Serving Size: 1¼ cups
Calories: 320
Sugar: 8g
Sodium: 800mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg