5.0 from 60 votes
Steak Stir Fry
Thinly sliced beef is marinated and cooked with classic stir-fry vegetables in this easy recipe.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 servings
Course:
Main Course
Cuisine:
Asian
Ingredients
- 1 pound flank steak
- 2 tablespoons soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons cooking oil I use canola
- 2 cups broccoli florets washed, dried and cut into bite size pieces
- 1 cup shredded carrots
- 1 cup Snow peas
- 1 red bell pepper sliced
- 1 green onion sliced
Sauce
- 1/2 cup soy sauce
- 3 tablespoons brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 tablespoons toasted sesame seeds
Instructions
- Cut the steak thinly across the grain. Make sure that steak is cut into no more than ½ inch thick, 2 inch long strips. Place it in a freezer bag or medium bowl. Stir in 2 Tablespoons of soy sauce and 2 Tablespoons cornstarch, then set aside to marinate at room temperature for at least 30 minutes.
- Prepare the sauce by whisking together ½ cup soy sauce, brown sugar, garlic powder, and ginger. Set aside. Prepare vegetables by cleaning and chopping.
- Heat oil to high heat in a large deep skillet or wok. Add half of the meat to the skillet and fry for 3 minutes. Remove from skillet and fry the remaining beef. You don’t want to crowd the meat or it will not sear properly. Once cooked, remove from skillet and set aside.
- Add the vegetables, minus the green onions, to the skillet and stir fry for 2 minutes.
- Add the beef back to the skillet.
- Stir in the sauce and heat thoroughly, usually 1-3 minutes. Sprinkle the green onions and toasted sesame seeds over top, then serve over rice, noodles or potatoes.
Cup of Yum
Notes
- Slice It Thin: Make sure you are cutting the meat into thin slices. Thin sliced beef takes less time to cook, leaving a more tender bite.
- Don’t Overcrowd The Pan: It’s important to not overcrowd the pan when cooking the steak. It’s best to work in batches if needed.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. They will reheat well in the microwave.
Nutrition Information
Calories
340kcal
(17%)
Carbohydrates
25g
(8%)
Protein
31g
(62%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
2226mg
(93%)
Potassium
857mg
(24%)
Fiber
4g
(16%)
Sugar
14g
(28%)
Vitamin A
6857IU
(137%)
Vitamin C
96mg
(107%)
Calcium
87mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 2226mg | 93% |
| Potassium | 857mg | 18% |
| Fiber | 4g | 16% |
| Sugar | 14g | 28% |
| Vitamin A | 6857IU | 137% |
| Vitamin C | 96mg | 107% |
| Calcium | 87mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.