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
- 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.
- Whip Up the Sauce: Then I mix all stir-fry sauce ingredients together in a bowl.
- Cook the Steak: Time to give the steak a quick sear on both sides, then remove it to a plate.
- 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
- 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!
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Steak Stir Fry, on our Gypsy Plate… enjoy!
Try these other great stir fry recipes!Ground Turkey Stir FryHunan BeefBeef BulgogiDragon ChickenPork Stir FryBeijing BeefThai Basil BeefEasy Chicken Stir Fry
