Steak Stir Fry

When it’s time for a quick weeknight dinner fix, this Steak Stir Fry is my ultimate go-to, it’s a lifesaver! In just 30 minutes, I can whip up a meal that’s way tastier than anything I’d get from takeout.

With tons of colorful veggies and a perfectly balanced stir fry sauce, it’s the perfect meal to satisfy those Asian food cravings.

What’s the Best Cut of Steak to Stir Fry

When I’m stir-frying, I always go for lean, tender cuts of steak that can handle high heat without getting tough.

My favorite is flank steak – it’s packed with flavor and becomes super tender when sliced thin against the grain.

If I can’t find flank steak, I like skirt steak, sirloin, ribeye, or if I’m feeling fancy, tenderloin.

Ingredient Notes

• Steak: Today I am using thinly sliced flank steak.
• Marinade: Soy sauce, Chinese cooking wine, corn starch, baking soda.
• Stir Fry Sauce: Soy sauce, oyster sauce, hoisin sauce, honey, rice vinegar, dark soy sauce, crushed red pepper.
• Veggies: Broccoli, bell peppers, carrots, onion, mushrooms, and snap peas.
• Aromatics: Ginger and garlic.

Steak Stir Fry Recipe

1. Marinate the Steak: First, I slice the steak thinly and give it a good toss with the marinade ingredients. This process is called “velveting,” and it helps make the beef tender.

2. Whip Up the Sauce: Then I mix all stir-fry sauce ingredients together in a bowl.

3. Cook the Steak: Time to give the steak a quick sear on both sides, then remove it to a plate.

4. Veggie Time: I toss all my veggies into the pan and stir them until they start to soften but still have a bit of crunch. Then, I add in the ginger and garlic

5. Bring it All Together: Finally, I add the steak back in with the veggies, pour in the stir fry sauce, and add the snap peas. Then, I give it all a good mix and let everything cook together for a couple of minutes before serving.

Serving Suggestions

Stir fried steak and veggies go great with a simple side of white rice. If you want to get more elaborate, try our easy takeout style Fried Rice.

Any type of Asian noodles will also work as a starchy side. I love it with our Spicy Noodles.

For something lighter on the side, I like Asian Cucumber Salad or Wonton Soup.

For more inspiration, check out my collection of favorite sides for stir fry!

Variations

• Protein Swap: I often switch up the protein in this recipe. Instead of steak, I’ve tried chicken, pork, and shrimp. It’s always delicious and adds a different twist to the dish.
• Veggie Variety: When it comes to veggies, I love experimenting. Bok choy, zucchini, asparagus, baby corn, or water chestnuts – all of them work great and add their own unique flavors and textures.
• Noodle Stir-Fry: Sometimes, I like to make a noodle stir-fry instead of serving it with rice. Just toss in some cooked noodles like udon, ramen, or rice noodles at the end, and it becomes a hearty one-pan meal.
• Change the Sauce: Like it spicy? Try my Bulgogi Sauce or Hunan Sauce. Craving a bit sweeter flavors? Teriyaki Sauce or General Tso Sauce would go great with this stir fry.

Jason’s Tips

• Prep Everything First: Stir-frying is a fast process. I make sure to prep everything before I start stir-frying. So I chop, measure, and have all my ingredients ready to go.
• Slice the Beef Thinly: I recommend slicing it to about ⅛ inch thick against the grain. This is crucial for tender beef.
• Don’t Overcrowd the Pan: If you don’t have a wok or large skillet, cook in batches if needed. Overcrowding leads to steaming rather than searing, which can make the meat tough.
• Hot and Fast: Once everything’s prepped, I crank up the heat. Stir-frying is all about high heat. It cooks the food quickly and gives the meat a nice sear.
• Stir Constantly: And last but not least, I keep things moving in the pan. Stirring constantly ensures even cooking and prevents anything from burning. It’s the key to a successful stir-fry!

Pin or bookmark my version of Steak Stir Fry recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new recipes for you.

For more easy weeknight dinners, check out our hand picked collection of Dinner Ideas for Tonight. Until next time…

Steak Stir Fry, on our Gypsy Plate… enjoy!

Try these other great stir fry recipes!
Ground Turkey Stir Fry
Hunan Beef
Beef Bulgogi
Dragon Chicken
Pork Stir Fry
Beijing Beef
Thai Basil Beef
Easy Chicken Stir Fry

Steak Stir Fry

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

My Steak Stir Fry is a quick weeknight dinner loaded with plenty of veggies and great Asian flavors.

Print

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

1. 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.
2. In a bowl, mix together all ingredients for the stir fry sauce.
3. 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.
4. 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.
5. Return steak to the pan along with the prepared sauce and snap peas. Mix well. Cook for 2 minutes.
6. Serve with rice or Asian noodles.

Notes

1. 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 6 Serving Size 1
Amount 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.