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Easy Steak Stir Fry

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

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

Ingredients

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

Instructions

    Cup of Yum
  1. In a small bowl, mix together the soy sauce, rice vinegar, honey, and cornstarch. Set aside. 
  2. 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.
  3. To the same skillet, add the remaining oil, then add the onions and bell peppers and stir-fry until just tender, about 4 minutes. 
  4. 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.
  5. 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.
  6. 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.

Nutrition Information

Calories 342kcal (17%) Carbohydrates 10g (3%) Protein 36g (72%) Fat 16g (25%) Saturated Fat 4g (20%) Sodium 460mg (19%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 342

% Daily Value*

Calories 342kcal 17%
Carbohydrates 10g 3%
Protein 36g 72%
Fat 16g 25%
Saturated Fat 4g 20%
Sodium 460mg 19%
Fiber 2g 8%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.