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Easy Steak Stir Fry Recipe

Steak Stir Fry Recipe

This flavorful steak stir-fry recipe is a protein-rich, veggie-filled, single-skillet dinner that’s quick to prepare and ready to eat in just 30 minutes. It’s a family favorite that’s perfect for busy weeknight dinners and healthy meal prep lunches.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 370 kcal

Ingredients
  

  • 1 ½ lbs sirloin steak thinly sliced*
  • Pinch fine salt
  • Pinch black pepper
  • 1 ½ tablespoons cornstarch
  • 1 tablespoon rice vinegar
  • Cooking spray
  • 1 tablespoon avocado oil or olive oil divided
  • 4–5 cups broccoli florets cut into bite-size pieces (or a 16-ounce bag chopped broccoli)
  • 1 medium red bell pepper thinly sliced
  • 1 large or 2 medium carrots peeled and thinly sliced on the diagonal
  • 3 green onions thinly sliced, white and green parts separated
  • 1–2 tablespoons water
  • Optional for serving hot cooked rice and sesame seeds
  • ⅓ cup reduced-sodium soy sauce *
  • ½ cup water or low-sodium broth (beef, chicken, or vegetable broth)
  • 2 tablespoons pure honey
  • 1 tablespoon rice vinegar
  • 3 cloves garlic finely minced (or 1 teaspoon garlic powder)
  • 1 teaspoon grated fresh ginger (or ¼ teaspoon ground ginger)
  • ½ – 1 teaspoon chile garlic sauce or Sriracha
  • 1 tablespoon cornstarch

Instructions
 

  • Place the sliced beef in a shallow bowl. Sprinkle the beef with salt, pepper, 1 ½ tablespoons cornstarch, and 1 tablespoon rice vinegar. Toss well to coat and set aside.
  • Make the sauce: In a small bowl, whisk together the soy sauce, water or broth, honey, vinegar, garlic, minced ginger, chile sauce, and cornstarch.
  • Place a wok or large skillet over medium-high heat. Mist it generously with cooking spray then add ½ tablespoon of oil to the skillet.
  • When the oil starts to shimmer, add half of the beef slices to the pan in a single layer.
  • Cook for 1-2 minutes on each side before removing the cooked beef to a plate.
  • Return the skillet to medium-high heat, mist it again with cooking spray and add the remaining ½ tablespoon of oil and the remaining beef slices.
  • Cook the beef for 1-2 minutes per side and remove to a plate.
  • Return the skillet to medium-high heat, mist it again with cooking spray then add the broccoli, bell pepper, carrots, and the white parts of the green onions to the skillet. Cook until the vegetables are tender, stirring occasionally, about 5-6 minutes. Add 1-2 tablespoons of water to the skillet, if needed, to help vegetables cook and tenderize.
  • Push the veggies to the sides of the skillet and add the sauce. Also return the cooked beef to the skillet. Cook and stir for 2 minutes, stirring frequently until the sauce thickens as it heats.
  • Remove the skillet from the heat and stir in the green parts of the sliced green onions.
  • If desired, serve the stir-fry over hot cooked rice and garnish with sesame seeds.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

To simplify slicing the steak, partially freeze it for 20-30 minutes before cutting. For an easier option, use pre-cut vegetables. Adjust ingredients based on dietary preferences or what's available in your pantry. Use low-sodium options for soy sauce and broth where possible.