Steak Stir-Fry

Steak Stir-Fry

This Steak and Vegetable Stir Fry is loaded with tender flank steak, crisp vegetables, and a savory sauce with just the right balance of heat and sweetness. The steak is quickly velveted before cooking to help keep every bite juicy and tender, then stir fried with broccoli, peppers, mushrooms, carrots, garlic, and ginger. Finished with chili oil, green onions, and sesame seeds, this is an easy flavor packed dinner that is perfect served over steamed white rice.

AmericanVeggies

Steak Stir-Fry

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Servings

Family of 6

Prep Time

20 minutes

Cook Time

30 minutes

Author:

Sherry Hour

Ingredients

    For the Steak

    • 2 pounds flank steak, cut into smaller pieces
    • 2 tablespoons cornstarch
    • 2 tablespoons coconut aminos or soy sauce

    For the Sauce

    • ¾ cup coconut aminos or soy sauce
    • 1 tablespoon cornstarch
    • 2 tablespoons avocado oil or sesame oil
    • 1 tablespoon honey
    • ¼ cup water
    • 1 teaspoon crushed red pepper flakes

    For the Vegetables

    • Avocado oil, as needed
    • 3 to 4 garlic cloves, minced
    • 2 teaspoons ground ginger or freshly grated ginger
    • 1 onion, diced
    • 1 red bell pepper, chopped
    • Mushrooms, sliced
    • Fresh broccoli florets
    • Shredded carrots
    • Salt, to taste
    • Black pepper, to taste

    For the Garnish

    • Green onions, sliced
    • Chili oil
    • Sesame seeds
    • Fresh chili peppers, optional

    For Serving

    • Steamed white rice

    Directions

    1. Velvet the steak. In a large bowl, whisk together the cornstarch and coconut aminos or soy sauce. Add the steak and toss until every piece is evenly coated.
    2. Rest the steak. Set aside for 15 to 20 minutes. Avoid marinating much longer, as the texture of the steak can become too soft.
    3. Prepare the sauce. In a separate bowl, whisk together the coconut aminos or soy sauce, cornstarch, avocado or sesame oil, honey, water, and crushed red pepper flakes. Set aside.
    4. Cook the steak. Heat avocado oil in a large skillet or wok over medium high to high heat. Add the steak in a single layer and cook for 1 to 2 minutes per side. Work in batches to avoid overcrowding the pan. Transfer the cooked steak to a plate and set aside.
    5. Cook the onion. Add a little more oil to the same pan if needed. Add the onion and cook until it begins to soften and turn translucent, scraping up the flavorful browned bits from the bottom of the pan.
    6. Add the mushrooms. Stir in the mushrooms and cook for a few minutes until they begin to soften.
    7. Add the bell pepper. Stir in the red bell pepper and cook for another 2 to 3 minutes.
    8. Add the remaining vegetables. Add the broccoli and shredded carrots. Stir fry for a few minutes until the vegetables are tender but still have a slight bite.
    9. Add the aromatics. Stir in the garlic and ginger. Season lightly with salt and black pepper. If using full sodium soy sauce, taste before adding additional salt. Cook for 1 to 2 minutes, just until the garlic becomes fragrant.
    10. Return the steak. Add the cooked steak and any accumulated juices back to the pan. Toss with the vegetables.
    11. Add the sauce. Give the prepared sauce another quick stir, then pour it into the pan. Toss everything together and cook briefly until the sauce thickens and evenly coats the steak and vegetables.
    12. Finish. Remove from the heat and top with chili oil, sliced green onions, sesame seeds, and fresh chili peppers, if desired.
    13. Serve. Serve immediately over steamed white rice and enjoy!

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