Yield: 4-6 servings
Steak Stir Fry
My Steak Stir Fry is a quick weeknight dinner loaded with plenty of veggies and great Asian flavors.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
Steak Marinade
- 1.5 pounds flank steak
- 1 Tbsp soy sauce
- 2 Tbsp Chinese cooking wine
- 6 tsp corn starch
- 1 tsp baking soda
Stir Fry Sauce
- 3 Tbsp soy sauce
- 1 Tbsp oyster sauce
- 1 Tbsp hoisin sauce
- ½ Tbsp honey
- 1 tsp rice vinegar
- ½ tsp dark soy sauce
- ½ tsp crushed red pepper
Stir Fry
- 2 Tbsp cooking oil
- 1 spear broccoli, cut into chunks
- 1 small red bell pepper, sliced
- 1 small green pepper, sliced
- 2 medium carrots, sliced
- 1 small onion, sliced
- 8oz mushrooms, sliced
- 4 cloves garlic, finely chopped
- 1 Tbsp fresh ginger, finely chopped
- 6oz snap peas
Instructions
- Thinly slice steak at an angle, about 1/8 of an inch. Mix with marinade ingredients in a bowl. Add in beef strips and mix well. Allow to marinate while you prep the rest of the ingredients.
- In a bowl, mix together all ingredients for the stir fry sauce.
- Heat oil in a wok or large skillet over medium high heat. Once hot, add steak and sear for about 3-4 minutes per side. Remove to a plate.
- Add broccoli, bell peppers, carrot, onion and mushrooms to the pan. Stir fry until the vegetables start to soften, while still retaining some crunch, about 3-4 minutes. Add the ginger and garlic and cook for one minute.
- Return steak to the pan along with the prepared sauce and snap peas. Mix well. Cook for 2 minutes.
- Serve with rice or Asian noodles.
Notes
- Leftovers: You can refrigerate leftovers for 3-4 days in an airtight container. Reheat in a lightly greased skillet, or in the microwave.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 340Total Fat 15gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 90mgSodium 1022mgCarbohydrates 16gFiber 3gSugar 7gProtein 35g
Nutrition information is automatically calculated, so should only be used as an approximation.