Name: Extra Veggie Steak Stir Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1 lb steak (sirloin, skirt, or flank), thinly sliced; 2 medium carrots, peeled and thinly sliced into 1/4″ coins; ½ lb asparagus, ends trimmed and sliced into 2″ pieces; 1 medium red bell pepper, thinly sliced; 1 medium yellow bell pepper, thinly sliced; 6 oz snow peas; 2 cloves garlic, minced; ½ tsp kosher salt; ½ tsp ground pepper; 2 tbsp olive oil, divided; 2 tsp sesame oil; 2 tbsp sesame seeds; ¼ cup 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)

Ingredients

Protein

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

Vegetables

2 medium carrots, peeled and thinly sliced into 1/4″ coins
½ lb asparagus, ends trimmed and sliced into 2″ pieces
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
6 oz snow peas
2 cloves garlic, minced

Seasonings & Oils

½ tsp kosher salt
½ tsp ground pepper
2 tbsp olive oil, divided
2 tsp sesame oil
2 tbsp sesame seeds

Sauce

¼ cup 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)

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Instructions

Prepare the Steak: (Optional but recommended) Remove the steak from packaging, pat dry, and place it on a plate. Transfer to the freezer to chill until firm, about 20-30 minutes. This step helps in slicing thinly. Remove from freezer and slice the steak thinly against the grain into 1/8″ – 1/4″ thick slices. While the steak chills, prep the vegetables and stir fry sauce.
Make the Stir Fry Sauce: In a small bowl or 1-cup measuring cup, whisk together soy sauce, rice vinegar, fresh orange juice, honey, cornstarch, and sesame oil until fully combined. Set aside.
Cook the Steak: Heat a 12″ cast iron skillet or large wok over high heat. Add 1 tablespoon of olive oil and heat until shimmering. Add the sliced steak, season with kosher salt and pepper, and stir fry until charred and medium rare, about 3-4 minutes. Use tongs to remove the steak and set it aside on a plate.
Sauté the Vegetables: Add the remaining tablespoon of olive oil to the skillet and heat until shimmering. Add carrots and asparagus and sauté for about 3 minutes, stirring frequently to prevent burning. Add the red and yellow bell peppers along with snow peas, toss them with the carrots and asparagus, and continue stir frying all the vegetables for an additional 3 minutes. Add minced garlic, toss well to combine, and cook for 1 more minute, stirring often.
Combine and Finish: Return the cooked steak to the skillet along with the prepared stir fry sauce (give the sauce a quick whisk before pouring if the cornstarch has settled). Stir fry and toss frequently until the sauce thickens and the vegetables are just tender, approximately 3 minutes.
Serve: Remove from heat, sprinkle with sesame seeds, and serve immediately over your choice of rice, cauliflower rice, or noodles. Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days.

Notes

Freezing the steak briefly makes it easier to slice thinly.
You can substitute soy sauce with coconut aminos or tamari for gluten-free options.
Vegetables can be swapped or modified depending on availability and preference.
Serve with rice, cauliflower rice, or noodles to make it a wholesome meal.
Leftovers keep well refrigerated for up to four days.

Author: Madelynn
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-inspired