MOSTLY VEGGIE STEAK STIR FRY
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So you’re me, on a Friday night and you’re craving steak. Mmmm, steak.
But you recently saw your doctor for your annual physical and you’re all “I totally eat my veggies doc! I taste that rainbow every day”.
A conundrum? No no no my friends – an opportunity. A very delicious, very reasonable opportunity in the form of this Mostly Veggie Steak Stir Fry.
We’re talking carrots, asparagus, two kinds of bell peppers, and snow peas. Stir fried until bite-tender, then tossed with tender strips of beef in a bright and tangy sauce with zero sugar. Yes my friends, NO SUGAR in that sauce. But still sweet and delectable and totally irresistible. Beef stir fry – veggie style – it’s totally what’s for dinner.
Course: Main Course
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 353kcal
Recommended Equipment
- 12" Cast Iron Skillet
- Tongs
- Wood Spoon
- whisk
Ingredients
- 1 lb steak (sirloin, skirt, or flank), thinly sliced into 1/4" strips against the grain
- 2 tbsp olive oil, divided
- 2 cloves garlic, minced
- 2 medium carrots, peeled and thinly sliced
- 1/2 lb asparagus, ends trimmed, sliced into 1" pieces
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 6 oz snap peas
- 2 tbsp sesame seeds
- 1 tsp sea or kosher salt
- 1 tsp cracked black pepper
- 1/4 c coconut aminos
- 2 tbsp rice vinegar
- 2 tbsp fresh orange juice
- 2 tbsp honey
- 1 tbsp cornstarch or arrowroot powder
- 2 tsp sesame oil
Instructions
- Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8" - 1/4" thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
- Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside.
- Heat a 12" cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
- Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and sautee 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
- Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes.
- Remove from heat, stir in the sesame seeds, and serve immediately. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.
TIPS FOR MAKING THIS RECIPE PERFECTLY
- Freeze the steak for 30 minutes until firmed up – this will make it so much easier to slice into thin strips.
- Use a large pan – at least 12″ – or a wok. Stir frying requires a lot of space so the meat and vegetables sautee, not steam.
- Feel free to substitute soy sauce or regular aminos for the coconut aminos, but do reduce the salt content elsewhere.
Nutrition Information
Calories: 353kcal (18%), Carbohydrates: 27g (9%), Protein: 27g (54%), Fat: 16g (25%), Saturated Fat: 8g (40%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 72mg (24%), Sodium: 943mg (39%), Potassium: 889mg (25%), Fiber: 4g (16%), Sugar: 15g (17%), Vitamin A: 6700% (6700%), Vitamin C: 372.9% (373%), Calcium: 100% (100%), Iron: 4.3% (4%)Image & Text Source
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