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    You are here: Home » Meal Type » Main Dishes » Mostly Veggie Steak Stir Fry

    Mostly Veggie Steak Stir Fry

    April 16, 2019 By Danielle Esposti 55 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

    Go to Recipe

    Mostly Veggie Steak Stir Fry is a weeknight workhorse! Tender shreds of beef, all of the veggies, and a tangy stir fry sauce come together for an eat-the-rainbow experience you won’t want to quit. Ready in about 30 minutes, this quick and healthy meal is paleo, gluten free, sugar free, and totally irresistible. 

    Paleo steak stir fry with vegetables in a cast iron skillet.
    Jump to:
    • How to Make Steak Stir Fry
    • What’s the Best Cut of Steak for Stir Fry?
    • Can I Cut the Steak into Cubes Instead of Strips? 
    • What are the Best Vegetables for Stir Fry?
    • How Do I Store Steak Stir Fry Leftovers?
    • Tips For Making This Recipe Perfectly
    • More Quick and Delicious Weeknight Dinners
    • Recipe

    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.

    A bowl of gluten free stir fry steak served over rice.

    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.

    How to Make Steak Stir Fry

    Classic steak stir fry gets a healthy upgrade in this easy weeknight dinner recipe. Rainbow veggies are stir-fried until bite tender, then tossed with tender strips of beef in a sugar free, gluten free and paleo friendly sauce that doesn’t sacrifice an ounce of flavor. Make this recipe quicker by using pre-cut stir fry vegetables from the produce aisle, or slice and dice your own in under 15 minutes. For ultra-thin steak and super tender slices of beef, place the steak into the freezer for 30 minutes to firm up, then use a sharp non-serrated knife to slice.

    Need a different visual? This recipe is also available as a story, or skip to the recipe card for a video!

    Steak stir fry sauce in a glass measuring cup.
    • Make the stir fry sauce – coconut aminos, rice vinegar, OJ, honey, sesame oil, and cornstarch (or arrowroot powder for paleo).
    • Whisk it up, then set it aside.
    Thinly sliced beef and raw stir fry vegetables on cutting boards.
    • Prep your meat and veggies. This recipe moves quickly so you’ll want to to have everything sliced in advance.
    • Thinly slice a pound of your steak of choice. A few different cuts work here, like sirloin, skirt, or flank. Choose a fairly well-marbled cut (it will have max flavor when cooked quickly in a stir fry) and slice thinly against the grain for tenderness.
    • Tip:  place the steak into the freezer for 30 minutes first. It will make cutting very thin slices much easier! 
    • Prep the carrots, asparagus, red and yellow bell pepper, and snow peas. You can slice the veggies into julienned strips, as above, or into a bite-sized dice. Just try to keep the pieces fairly uniform.
    A collage showing how to make steak stir fry step by step.
    • Heat cast iron skillet over medium high heat. Stir fry the steak in batches, stirring frequently and cooking frequently, until just barely no longer pink. Remove using a slotted spoon and set aside on a plate.
    • Add the garlic and cook for 1 minute, until fragrant.
    • Add the carrots and asparagus and stir fry 3 minutes.
    • Add the bell peppers and snow peas, and stir fry an additional 3 minutes.
    • Return the steak to the pan, along with the stir fry sauce. Cook, stirring continuously, until the sauce thickens. 
    • Stir in sesame seeds and remove from heat.
    Paleo stir fry steak with rainbow vegetables, gluten free sauce, and sesame seeds.

    I served this over white rice because YUM, but it’s also really filling as-is. Seve over cauliflower rice for a 100% paleo and/or grain free meal, or toss in some cooked sweet potato glass noodles or rice noodles with the stir fry sauce.

    What’s the Best Cut of Steak for Stir Fry?

    You want to select a tender well-marbled cut that cooks quickly. Sirloin, flank steak, and skirt steak are each great options.

    Can I Cut the Steak into Cubes Instead of Strips? 

    Cutting into strips takes a tiny bit more work, but it’s worth it. For one, it cooks faster. For two, thinly sliced steak cut against the grain is incredibly tender. To make the slicing a little easier, place the steak into the freezer for 30 minutes to firm it up. To cut against the grain means you’re cutting perpendicular to the fibers of the meat.

    What are the Best Vegetables for Stir Fry?

    Quick cooking vegetables that taste awesome while still bite tender work best here. In addition to or in place of thinly sliced carrots, asparagus, bell peppers, and snow peas, you can can also consider broccoli (add with the carrots and asparagus); or red cabbage, bean sprouts, zucchini, or yellow squash (add with the peppers and peas).

    How Do I Store Steak Stir Fry Leftovers?

    This recipe keeps in the fridge for up to 4 days in a tightly sealed container. You can reheat in the microwave (good) or quickly pan sear until hot (best). I thought it was better the second day! I don’t recommend freezing this recipe.

    A bowl of gluten free stir fry steak served over rice.

    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.

    More Quick and Delicious Weeknight Dinners

    • Whole30 Steak Bites with Sweet Potatoes and Peppers
    • Keema Curry with Ground Beef, Peas, and Potatoes
    • 20-Minute Honey Garlic Chicken
    • Easy Weeknight Picadillo
    • Bulgogi Korean Beef BBQ
    A close up image of stir fry steak with vegetables.

    Did you make this Mostly Veggie Steak Stir Fry? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Steak stir fry with vegetables in a cast iron skillet.

    Mostly Veggie Steak Stir Fry

    4.89 from 18 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Classic steak stir fry gets a healthy upgrade in this easy weeknight dinner recipe. Rainbow veggies are stir-fried until bite tender, then tossed with tender strips of beef in a sugar free, gluten free and paleo friendly sauce that doesn’t sacrifice an ounce of flavor. 
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Servings : 4
    Calories: 353

    Recommended Equipment

    • 12″ Cast Iron Skillet
    • Tongs
    • Wood Spoon
    • whisk

    Ingredients

    • 1 lb steak (sirloin, skirt, or flank), thinly sliced into ¼″ strips against the grain
    • 2 tbsp olive oil, divided
    • 2 cloves garlic, minced
    • 2 medium carrots, peeled and thinly sliced
    • ½ 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

    Stir Fry Sauce

    • ¼ 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, ⅛″ – ¼″ 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. 

    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%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    55 Comments
    Filed Under: Gluten Free, Grain Free, Main Dishes, Paleo

    Reader Interactions

    Comments

    1. Palinor

      August 21, 2019 at 9:17 pm

      Can you used soy sauce or braggs aminos? I have a coconut allergy so not the best idea for me to use coconut aminos.

      Reply
      • Sandy

        September 13, 2019 at 6:50 pm

        I used braggs

        Reply
        • Danielle

          September 30, 2019 at 2:28 pm

          As Sandy said, you can definitely use Braggs aminos; soy sauce works too!

          Reply
    2. Sandy

      September 13, 2019 at 6:49 pm

      I found this recipe on Pinterest. I have been trying out different stir frys to increase my veggies. Most are far too salty for me. This was delicious! I added a bit of ginger and chili. Garlic sauce because I love both but made as is for my kids. It’s so so good! Great flavor! I can’t wait to check out more of your recipes now that I have found your site 🙂 thanks!

      Reply
      • Danielle

        September 30, 2019 at 2:29 pm

        Love the additions you made. I’m so glad you enjoyed the recipe (and the kids too – that’s always a big win!).

        Reply
    3. Tammy

      September 29, 2019 at 4:28 pm

      I used soy sauce instead of the coconut aminos. It was delicious.

      Reply
      • Danielle

        September 30, 2019 at 2:28 pm

        So glad you enjoyed it Tammy, thanks for sharing!

        Reply
    4. Jean

      October 09, 2019 at 11:17 am

      5 stars
      THIS RECIPE IS SPECTACULAR! Husband LOVED it! I loved it! So authentic tasting! Only change I made was to add a tablespoon of fresh-grated ginger. Thank you for a keeper!

      Reply
      • Danielle

        October 16, 2019 at 3:22 pm

        Thanks so much Jean!

        Reply
    5. Tricia

      February 19, 2020 at 9:09 am

      Can you use a different type of vinegar if I don’t have rice vinegar? if so, what kind would be best? Apple cider, red wine or white?

      Reply
    6. Emily B

      May 20, 2020 at 9:46 am

      5 stars
      Loved this recipe! I ended up substituting soy sauce for the aminos since that was what I had on hand. But it definitely did the trick for satisfying the stir fry craving that this 7 month pregnant mama-to-be had 🙂

      Reply
    7. FranB

      June 20, 2020 at 9:12 pm

      5 stars
      Delish. I doubled the sauce. Other veggies can also be used like cauliflower and broccoli.

      Reply
    8. Carol

      July 13, 2020 at 7:47 pm

      5 stars
      I made this tonight for dinner. Added fresh ginger to the sauce and a 1/2c chicken broth for more sauce. My picky no veggie eater could not eat enough of it. So delicious!

      Reply
    9. Laurie

      August 16, 2020 at 11:45 am

      An I use a regular skillet? I have a large, heavy duty skillet, but not a cast iron pan.

      Reply
    10. Robin Duncan

      August 18, 2020 at 10:48 pm

      5 stars
      Made the recipe as written and doubled the sauce. Had a bit more than a pound of beef so that was my excuse! Served over rice. Oh my, this was really good!!!!

      Reply
    11. Gigi

      January 20, 2021 at 7:52 pm

      5 stars
      This is the most amazing stir-fry sauce and recipe I have ever tried, and believe me, I try a lot! Highly recommended!! So easy and SO, SO good <3

      Reply
    12. Tina

      January 30, 2021 at 6:38 pm

      3 stars
      I’ve made it twice now. I really liked the flavor of the stir fry sauce and all the veggies. The steak was a little too tough. It wasn’t bad but not great. Maybe I’ll try chicken in place of steak next time.

      Reply
    13. Mary

      February 15, 2021 at 6:17 pm

      5 stars
      Make this regularly and vary the proteins. It’s a fav!

      Reply
    14. Shirley Powell

      March 06, 2021 at 10:43 pm

      5 stars
      It was an excellent recipe.

      Reply
      • Danielle

        March 08, 2021 at 8:54 am

        So glad you enjoyed the recipe, thanks for sharing Shirley!

        Reply
    15. Caitlyn

      April 29, 2021 at 9:21 pm

      5 stars
      This is a huge win for our meal prep. We doubled it and just swapped out the asparagus for broccoli and it lasted 4 day. Kept very well too. Love this one!

      Reply
    16. Erika

      May 16, 2021 at 4:36 pm

      5 stars
      Making this tonight. Just wanted to say what you have pictured is snow peas not snap peas.

      Reply
    17. Terri

      May 16, 2021 at 6:40 pm

      5 stars
      Delicious! I used hot honey because that was what I had, and it was great. I also tossed in a little ginger. Easily customizable. Will make again.

      Reply
    18. Beck and Bulow

      January 21, 2022 at 2:29 pm

      5 stars
      Hi! I’ve made this twice now! First time was so freaking good, I made it again. Followed the directions exactly. Meat was one pound heavier this time (3.25lbs v 2.25) so increased cook time by 20 min (60min total + 10/15 min slow release). and please visit us: https://www.beckandbulow.com

      Reply
    19. brittany

      August 25, 2019 at 8:41 pm

      delicious! I used tamari because I didn’t have coconut aminos on hand. This was really good and easy to prepare. the chopping took a bit of time, but a glass of wine while chopping helped it go fast. 🙂

      Reply
    20. Danielle

      October 16, 2019 at 3:22 pm

      5 stars
      Yes, wine does help with that! Glad you liked it Brittany.

      Reply

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