Dive into this Extra Veggie Steak Stir Fry, a vibrant and nutritious dish that combines tender steak with a medley of fresh vegetables. This recipe is perfect for a quick, satisfying meal that’s both healthy and bursting with flavor.
Our family loves a good stir fry, and this Extra Veggie Steak Stir Fry has become a household favorite. My husband can’t get enough of the perfectly seared steak, while the kids enjoy the colorful array of veggies. This dish is not just a meal; it’s an experience that brings us together around the dinner table, making every bite a celebration of taste and health. It’s now a staple in our weekly dinners, and I’m excited to share it with you!
Why This Extra Veggie Steak Stir Fry
- Healthy and Nutritious: Loaded with a variety of fresh vegetables, this stir fry is packed with vitamins and minerals.
- Quick and Easy: Ready in under 30 minutes, it’s perfect for a busy weeknight dinner.
- Flavorful Sauce: The combination of soy sauce, rice vinegar, and fresh orange juice creates a delicious and tangy sauce.
- Versatile: Serve it over rice, cauliflower rice, or noodles for a complete meal.
- Family-Friendly: A hit with both adults and kids, making it a great choice for family dinners.
Ingredients:
- 454g (1 lb) steak (sirloin, skirt, or flank), thinly sliced
- 2.5g (½ tsp) kosher salt
- 2.5g (½ tsp) ground pepper
- 30ml (2 tbsp) olive oil, divided
- 2 cloves garlic, minced
- 2 medium carrots, peeled and thinly sliced into ¼” coins
- 227g (½ lb) asparagus, ends trimmed, sliced into 2″ pieces
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 170g (6 oz) snow peas
- 28g (2 tbsp) sesame seeds
Stir Fry Sauce:
- 60ml (¼ cup) soy sauce, coconut aminos, or tamari
- 30ml (2 tbsp) rice vinegar
- 30ml (2 tbsp) fresh orange juice
- 30ml (2 tbsp) honey
- 8g (1 tbsp) cornstarch or arrowroot powder
- 10ml (2 tsp) sesame oil
Directions:
- (Optional, but recommended) Remove the steak from its packaging, pat dry, and place on a plate. Transfer to the freezer and chill until firm, 20-30 minutes. Remove from the freezer and slice thinly against the grain into ⅛” – ¼” thick slices. While the steak is freezing, chop the vegetables and prepare the stir fry sauce.
- Combine all stir fry sauce ingredients (soy sauce, rice vinegar, orange juice, honey, cornstarch, and sesame oil) in a small bowl or 1-cup measuring cup. Whisk until combined and set aside.
- Heat a 12″ cast iron skillet or large wok over high heat; add 1 tablespoon of oil and heat until it shimmers. Add the steak, season with salt and pepper, and stir fry until charred and medium rare, about 3-4 minutes. Remove the steak with tongs and set aside on a plate.
- Add the second tablespoon of olive oil to the skillet and heat until shimmering. Add the carrots and asparagus, and sauté for 3 minutes, stirring frequently. Add the bell peppers and snow peas, toss with the asparagus and carrots, and stir fry all the vegetables for an additional 3 minutes. Add the garlic, toss with the vegetables, and cook for 1 more minute, stirring frequently.
- Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch or arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are tender-crisp, about 3 minutes.
- Remove from heat, stir in the sesame seeds, and serve right away over rice, cauliflower rice, or noodles. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.
Notes:
- Substitutions: You can substitute the steak with chicken, tofu, or your preferred protein. Adjust cooking times accordingly.
- Cooking Tips: For the best texture, avoid overcooking the vegetables. They should be tender-crisp.
- Serving Suggestions: Serve over a bed of rice, cauliflower rice, or noodles. Garnish with extra sesame seeds or a squeeze of fresh lime juice for added flavor.
- Nutritional Information: This dish is high in protein and vegetables, making it a nutritious option for a balanced meal.
