Name: Extra Veggie Steak Stir Fry Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb steak (sirloin, skirt, or flank), thinly sliced; ½ tsp kosher salt; ½ tsp ground pepper; 2 tbsp olive oil, divided; 2 cloves garlic, minced; 2 medium carrots, peeled and thinly sliced into ¼" 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; 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); 2 tsp sesame oil; 2 tbsp sesame seeds

Description

A colorful and flavorful extra veggie steak stir fry featuring thinly sliced sirloin steak and a vibrant mix of fresh vegetables, all tossed in a savory-sweet sesame soy sauce. This quick stir fry is perfect for a nutritious and satisfying weeknight meal served over rice, cauliflower rice, or noodles.

Ingredients

Steak and Seasoning

1 lb steak (sirloin, skirt, or flank), thinly sliced
½ tsp kosher salt
½ tsp ground pepper
2 tbsp olive oil, divided
2 cloves garlic, minced

Vegetables

2 medium carrots, peeled and thinly sliced into ¼" 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

Stir Fry 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)
2 tsp sesame oil
2 tbsp sesame seeds

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Instructions

Prep the Steak and Vegetables: (Optional but recommended) Place the steak in the freezer for 20-30 minutes until firm to make slicing easier, then slice thinly against the grain into 1/8" - 1/4" thick strips. Meanwhile, peel and slice carrots, trim and cut asparagus, thinly slice bell peppers, and measure snow peas and garlic.
Mix Stir Fry Sauce: In a small bowl or 1-cup measuring cup, whisk together soy sauce (or coconut aminos/tamari), rice vinegar, fresh orange juice, honey, cornstarch (or arrowroot), and sesame oil. Set aside.
Cook the Steak: Heat 1 tablespoon olive oil in a 12" cast iron skillet or large wok over high heat until shimmering. Add the steak, season with kosher salt and ground pepper, then stir fry for 3-4 minutes until charred and medium rare. Remove steak from skillet and set aside on a plate.
Sauté Vegetables: Add remaining 1 tablespoon olive oil to the skillet and heat until shimmering. Add carrots and asparagus and stir sauté for 3 minutes, tossing frequently. Add red and yellow bell peppers and snow peas, stirring and cooking for an additional 3 minutes. Add minced garlic, toss to combine, and cook for 1 more minute, stirring constantly.
Combine Steak and Sauce: Return the steak to the skillet with the vegetables. Give the stir fry sauce a quick whisk in case the cornstarch has settled, then pour it in. Stir fry everything together over high heat, stirring frequently, until the sauce thickens and vegetables are tender-crisp, about 3 minutes.
Finish and Serve: Remove from heat, stir in sesame seeds, and serve immediately over your choice of steamed rice, cauliflower rice, or noodles. Store leftovers tightly covered in the refrigerator for up to 4 days.

Notes

Freezing the steak before slicing helps achieve thin, uniform slices that cook quickly and evenly.
Use tamari or coconut aminos for a gluten-free soy sauce alternative.
Adjust the thickness of the sauce by adding more or less cornstarch as desired.
For a spicier kick, add red pepper flakes or a dash of chili paste to the stir fry sauce.
Vegetables can be swapped or added to based on preference and seasonality.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian