Easy Steak Stir Fry

Name: Easy Steak Stir Fry
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 4 tablespoons reduced-sodium soy sauce; 1 tablespoon rice vinegar; 1 tablespoon honey; 1 teaspoon cornstarch; 2 tablespoons avocado oil; 1.5 pound top sirloin steak; 1 onion; 2 bell peppers; 1 cup Snow peas; 1 tablespoon fresh garlic; 1 tablespoon fresh ginger root; 1 tablespoon sesame oil; 1 teaspoon sesame seeds

User Reviews

4.9

30 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
6 servings
Calories
342 kcal
Course
Main Course
Cuisine
Chinese

Easy Steak Stir Fry

Winston Campbell

Report

This flavorful steak stir fry is made with sliced beef, bell peppers, and snow peas. It's ready in 30 minutes!

Share:

I Made This!

Be the first!

Print

11 people printed this

Save this

Be the first!

Ingredients

Servings

Sauce:

4 tablespoons reduced-sodium soy sauce or a gluten-free alternative
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon cornstarch

Stir fry:

2 tablespoons avocado oil divided
1.5 pound top sirloin steak cut into thin strips
1 onion medium, sliced
2 bell peppers medium, cut into thin strips
1 cup Snow peas
1 tablespoon fresh garlic minced
1 tablespoon fresh ginger root minced
1 tablespoon sesame oil
1 teaspoon sesame seeds

Add to Shopping List

Instructions

In a small bowl, mix together the soy sauce, rice vinegar, honey, and cornstarch. Set aside.
In a large, deep skillet or a wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the beef and stir-fry for 2 minutes, just until no longer raw. Try not to overcook the beef - sirloin can become tough pretty easily. Remove the beef to a plate using a slotted spoon.
To the same skillet, add the remaining oil, then add the onions and bell peppers and stir-fry until just tender, about 4 minutes.
Add the garlic, ginger, and snow peas. Cook, stirring, for 1 minute. If the pan gets too hot, lower the heat to medium. Try not to overcook the vegetables. Stir-fried veggies should be tender-crisp.
Mix the sauce again and add it to the skillet, then add the beef. Cook, stirring, until everything is well coated and the sauce slightly thickens, about 1 more minute. Keep this step brief to avoid overcooking the meat and vegetables.
Transfer the stir-fry to a serving platter. Drizzle it with sesame oil and sprinkle it with sesame seeds. Serve immediately.

Notes

Instead of bell peppers and snow peas, you can use 2-3 cups of any chopped vegetable suitable for stir-frying, such as small broccoli florets, thinly sliced carrots, or button mushrooms.
If you enjoy spicy food, add a tablespoon of sriracha sauce to the soy sauce mixture.
Like all stir-fry recipes, prepping the vegetables takes the longest. Once you have everything prepped, cooking is a matter of minutes. So you should definitely prep everything in advance! Slice the vegetables and mix the sauce before you start cooking, because once you start, everything happens fast, and you won't have time for any prep work.
The best way to tenderize meat is with a marinade that contains vinegar. But if you use top sirloin strips and make sure you don't overcook them, the beef comes out quite tender. So, I don't bother with marinating it. However, if you wish, you can place the beef strips in a resealable bag, add a mixture of avocado oil and rice vinegar (2 tablespoons of each) plus a teaspoon of minced garlic, seal the bag well, place it on a plate, and refrigerate it overnight.
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. The leftovers can also be frozen in a freezer-safe container or freezer bags for up to three months.