I have been making steak stir fry for my family for years, and it’s always a hit. The dish is so versatile that it can be made for any occasion, whether it’s a quick weeknight dinner or a special weekend gathering.
I love how the combination of tender steak, crunchy vegetables, and savory sauce comes together to create a truly satisfying meal. My kids love helping me stir-fry the ingredients, and they always get excited when they see the finished product on the table.
The best part about this recipe is that it’s incredibly easy to make, and you can customize it to your taste with your favorite vegetables and seasonings. I’ve tried making it with different types of steak, but my favorite is ribeye – it’s so tender and flavorful.
My husband loves adding his favorite seasonings to the sauce, and we always have fun experimenting with new flavors. This recipe is a staple in our household, and I’m confident that it will become one of your favorites too.
One of the reasons I love this recipe so much is that it’s a great way to get in some veggies without feeling like you’re sacrificing flavor or texture. The vegetables cook down quickly in the wok, and they add such a nice pop of color to the dish.
Plus, the stir-frying technique helps to preserve the nutrients in the veggies, making this recipe a healthier option than many other takeout-style meals. Whether you’re serving this dish as a main course or as part of a larger meal, I promise you won’t be disappointed.
Steak Stir Fry
4.8 from 1259 votes
A quick and savory steak stir fry with tender strips of beef, crisp vegetables, and a rich soy-based sauce. This dish comes together in minutes, making it perfect for a busy weeknight dinner.
1 tablespoon cornstarch mixed with 2 tablespoons water
👨🍳Directions
1In a medium bowl, combine the sliced flank steak with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, and 1 teaspoon sesame oil.
2Toss well to coat evenly and let marinate at room temperature for 10 minutes while you prepare the vegetables.
3In a small bowl, whisk together the sauce ingredients: 1/4 cup low-sodium soy sauce, rice vinegar, brown sugar, Sriracha, and beef broth. Set aside.
4In another small bowl, stir the cornstarch and water slurry until smooth.
5Heat a large wok or skillet over high heat until it begins to smoke lightly.
6Add 1 tablespoon of vegetable oil and swirl to coat.
7Add the marinated steak in a single layer and cook without stirring for 1 minute until browned on one side, then stir-fry for another 1 to 2 minutes until the beef is just cooked through.
8Transfer the steak to a plate.
9Reduce the heat to medium-high and add the remaining 1 tablespoon of oil.
10Add the bell peppers and broccoli florets and stir-fry for 2 to 3 minutes until the vegetables are bright and crisp-tender.
11Add the minced garlic and ginger and cook for 30 seconds until fragrant.
12Return the cooked steak to the wok.
13Pour the prepared sauce over the beef and vegetables and bring to a simmer.
14Stir the cornstarch slurry again, then add it to the wok while stirring constantly.
15Cook for 1 to 2 minutes until the sauce thickens and coats everything evenly.
For best results, slice the steak against the grain into thin strips. You can substitute flank steak with sirloin or ribeye. Feel free to add other vegetables like snap peas, carrots, or mushrooms.
Watch Video Of How Steak Stir Fry Works
This steak stir fry recipe is always a good idea for any occasion – whether you’re serving it as a main course or as part of a larger meal, it’s sure to please even the pickiest eaters.
One of my favorite things about this recipe is that it’s so easy to customize – feel free to add your favorite vegetables, seasonings, or sauces to make it your own.
❓ Frequently Asked Questions About Steak Stir Fry
Q: What type of steak is best for this recipe?
A: I recommend using ribeye or sirloin steak for this recipe – they’re both tender and flavorful. You can also use other types of steak if you prefer, but keep in mind that they may not be as tender.
Q: Can I use frozen vegetables in this recipe?
A: Yes, you can definitely use frozen vegetables in this recipe – just thaw them first before adding them to the wok. Frozen veggies are often just as nutritious as fresh ones and can save you time during meal prep.
Q: How do I prevent the steak from becoming overcooked?
A: To prevent the steak from becoming overcooked, make sure to cook it quickly over high heat – about 2-3 minutes per side should do the trick. You can also cook it to your desired level of doneness by adjusting the cooking time accordingly.
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