Loaded with extra veggies, Healthy Steak Stir Fry is a weeknight workhorse! Toss tender sliced beef and fork-tender veggies – carrots, peppers, peas and asparagus – in our tangy all-purpose stir fry sauce, and serve over rice for a flavorful and balanced bite. This 30 minute meal is gluten free, refined sugar free, and totally irresistible.
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Some people take their steak very seriously. Like, a little too seriously, if you know what I mean. I have been on the receiving end of a single bite of a dry-aged Wagyu steak, and yeah, it was an absolutely beautiful bite of beef. But it didn’t change my life.
However, being able to enjoy steak on a regular old Tuesday with your busy family of 4 who plans their meals on a budget? That’s life-changing. And that’s why I’ll take dishes like Healthy Steak Bites, and even Air-Fryer Steak, a couple times a month over a Tomahawk Steak once a year.
I don’t want to burst anyone’s snobby bubble either but, if you know your way around your tools, your techniques, and your ingredients, then a simple steak stir fry is going to out-perform a filet in unseasoned hands every time.
This healthy beef stir fry has so much more going on. And I know the purists will push up their monocles, and stick out their pinkies, and proclaim “A good cut of beef doesn’t even need seasoning…” or some drivel, but to that I say “Pfftt….”
Our homemade stir fry sauce is the ish. On my honor, it’s better than any bottled sauce I’ve ever tried and it absolutely rocks with steak. (TBH, this sauce is so good you can also just skip the meat and have a delicious and healthy stir fry recipe with just veggies and noodles or “meaty” cauliflower florets.) But let’s be clear, quick and easy steak stir fry has veggies galore. And not just any veggies – the perfect combination of stir fry vegetables, and lots of ’em.
So if you want to keep your NY Strip and steamed broccoli, I won’t stop you. But I’ll personally be over here stuffing my mouth full of tender, flavorful steak stir fry.
What Makes This Stir Fry So Good!
Homemade Stir Fry Sauce: there are times when a bottled sauce gets the job done deliciously. But in the case of stir fry sauce, reach for homemade. It takes just a couple of minutes to whisk together and the flavor really shines. Our homemade stir fry sauce is refined sugar free and made with zero filler ingredients (no chicken broth here!) so the flavor is extra rich.
Good Quality Steak: you don’t have to bust the budget on a super high quality cut like filet (and you shouldn’t, it doesn’t have enough fat!) but you source find a well-marbled cut (like sirloin, flank steak, or skirt steak). The fat from the marbling will yield really great flavor in this quickly cooked thirty minute meal.
Extra Vegetables: a variety of vegetables add color (we all eat with our eyes!), textures, and yes, flavor. The combination of snow peas, asparagus, carrots, and red and yellow bell pepper is an all-around winner.
What’s the Best Steak for Stir Fry?
Beef stir fry is a great way to work with steaks you may be tentative about serving on their own. Like, sure, you could use a ribeye steak for this dish… but a ribeye doesn’t need any help, you know?
Our favorites for this recipe are flank steak and skirt steak – both are pretty affordable and well marbled. If you have to go with a leaner cut, don’t go any leaner than a sirloin steak.
Flat iron steak is also fabulous (for this and lots of other dishes) but it can be a little tough so if you go for this cut, tenderize it first. Go the classic mallet route – do it once a week, and it helps stave off the compulsion to book one of those aggression rooms!
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 sauce that doesn’t sacrifice an ounce of flavor.
- Whisk together the stir fry sauce ingredients in a small bowl or 1-cup measuring cup, then set aside.
- Season the steak with salt and pepper, then stir fry over high heat in a large cast iron skillet or work. Remove with tongs and set aside.
- Stir fry the hardier vegetables first – carrots and asparagus – for 3 minutes to give them a head start.
- Add the bell peppers and snow peas and stir fry all the vegetables for 3 minutes more. Add the garlic and cook 1 minute.
- Return the steak to the skillet, then pour in the stir fry sauce. Give everything a good toss and stir fry 3 minutes more, until the sauce is thick, the beef is warmed through, and the vegetables are bite tender.
- Garnish with sesame seeds and serve right away.
Chef’s Tips!
- Thinly sliced steak will cook quickly, and fits right in with the texture of the other veggies.
- Freeze the steak for 20-30 minutes before slicing – remove the packaging, then place on a plate and transfer to the freezer. Freezing will firm up the steak and make it so much easier to slice thin, tender, ⅛″ – ¼″ thick slices.
- Make this quick weeknight dinner even faster by using pre-cut stir fry vegetables from the produce aisle – fresh not frozen!
- Stir frying moves FAST! Do your mis en place (prep work) first so you’re not scrambling later.
- Choose a large work or skillet – at least 12″. Stir fry requires a lot of space for the ingredients to make contact with the surface of the pan. A crowded pan will lead to steamed, not stir fried, steak and vegetables.
- Stir fry the vegetables in stages for best texture – start the hardier veggies, like carrots and asparagus, first. Then, add softer vegetables like bell peppers and snow peas.
Make it Your Way
- Mix and match the veggies: reach for shiitake mushrooms, broccoli, baby corn, sliced sweet onion, green onion, Chinese or Japanese eggplant, and, of course, you can swap for green or orange bell peppers. Remember, start hardier vegetables first, and add softer, quick cooking vegetables a bit later.
- Feel free to use soy sauce, tamari, or coconut aminos in the stir fry sauce, depending on your dietary needs and preferences.
- Change up the sauce: make this a completely different meal with a new sauce! Try out healthy teriyaki sauce for a different twist.
- Add ginger: a teaspoon of freshly grated ginger or ginger paste adds a bit more zest to the stir fry sauce.
- Make it spicy: add 1-2 teaspoons of chili paste to the stir fry sauce.
- Feel like chicken tonight? Chicken stir fry has you covered.
How to Serve Steak Stir Fry
- Serve over jasmine rice for a classic stir fry meal.
- If you’re reducing or eliminating gluten, try it over cauliflower rice or even quinoa!
- We also love to double the sauce and mix in a half pound of cooked sweet potato glass noodles.
Did you make this steak stir fry recipe? I’d love to know how it turned out! Leave a comment and a rating below.
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Extra Veggie Steak Stir Fry
Description
Ingredients
- 1 lb steak (sirloin, skirt, or flank), thinly sliced
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
- 2 tablespoon olive oil, divided
- 2 cloves garlic, minced
- 2 medium carrots, peeled and thinly sliced into ¼" coins
- ½ lb asparagus, ends trimmed, sliced into 2" pieces
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow bell pepper, thinly sliced
- 6 oz snow peas
- 2 tablespoon sesame seeds
Stir Fry Sauce
- ¼ c soy sauce, or coconut aminos, or tamari
- 2 tablespoon rice vinegar
- 2 tablespoon fresh orange juice
- 2 tablespoon honey
- 1 tablespoon cornstarch, or arrowroot powder
- 2 teaspoon sesame oil
Instructions
- (Optional, but recommended.) Remove the steak from its packaging, pat dry, then place on a plate. Transfer to the freezer and chill until firm, 20-30 minutes. Remove from the freezer and slice thinly against the grain into ⅛" – ¼" thick slices. While the steak is freezing, chops the vegetables and prep the stir fry sauce.
- Combine all stir fry sauce ingredients – coconut aminos, rice vinegar, orange juice, honey, cornstarch, and sesame oil, in a small bowl or 1-cup measuring cup. Whisk until combined and set aside.
- Heat a 12" cast iron skillet or large wok over high heat; add 1 tablespoon oil and heat until it shimmers. Add the steak, season with salt and pepper, and stir fry until charred and medium rare, 3-4 minutes. Remove the steak with tongs and set aside on a plate.
- Add the second tablespoon of olive oil to the skillet and allow to heat until shimmering. 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. Add the garlic, toss with the vegetables, and cook 1 minute more. Be sure to stir and toss frequently throughout.
- 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 right away over rice, cauliflower rice, or noodles. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.
Palinor
Can you used soy sauce or braggs aminos? I have a coconut allergy so not the best idea for me to use coconut aminos.
Sandy
I used braggs
Danielle
As Sandy said, you can definitely use Braggs aminos; soy sauce works too!
brittany
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. 🙂
Danielle
Yes, wine does help with that! Glad you liked it Brittany.
Sandy
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!
Danielle
Love the additions you made. I’m so glad you enjoyed the recipe (and the kids too – that’s always a big win!).
Karen
Do not mislead people by saying there’s no sugar in the sauce. Orange juice is pure sugar, which is in the sauce so you can’t say it’s sugarless then.
Tammy
I used soy sauce instead of the coconut aminos. It was delicious.
Danielle
So glad you enjoyed it Tammy, thanks for sharing!
Jean
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!
Danielle
Thanks so much Jean!
Tricia
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?
Emily B
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 🙂
FranB
Delish. I doubled the sauce. Other veggies can also be used like cauliflower and broccoli.
Carol
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!
Laurie
An I use a regular skillet? I have a large, heavy duty skillet, but not a cast iron pan.
Robin Duncan
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!!!!
Gigi
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
Tina
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.
Mary
Make this regularly and vary the proteins. It’s a fav!
Shirley Powell
It was an excellent recipe.
Danielle
So glad you enjoyed the recipe, thanks for sharing Shirley!
Caitlyn
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!
Erika
Making this tonight. Just wanted to say what you have pictured is snow peas not snap peas.
Terri
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.
Beck and Bulow
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).
Theresa
GREAT recipe. The only thing I did differently was add onions. The sauce was amazing. Might try adding a little heat next time, but other than that, this was a perfect, easy weeknight dinner. Will definitely be adding this to meal rotation – whole family loved it!
Z Harrington
Delicious and easy recipe
Dora
It was so easy and quick and tasted so good
Kara
This recipe was fantastic and my entire family loves the meal! I did double the sauce because I really like extra sauce, but I don’t think I actually necessary to do this! Thanks for this recipe. It has immediate become a staple in this house!
Jo
This recipe is delicious! Everyone in the family loved it. Thanks very much. This will be a new regular meal for us. The only changes that I made were because I didn’t have 2 items on hand. I subbed ground chicken for the steak, and broccoli for the asparagus. Yummy!
Heather
So good! I was thinking of adding water chestnuts. When would be the best time to add them when cooking?
Heather
So good! I was thinking of adding water chestnuts. When should I add them during cooking?
Danielle Esposti
I’d add the water chestnuts with the garlic – they’ll stay nice and crunchy!
Kim
This is one of my favorite paleo recipes. The sauce is delicious and flavorful. So easy and I also mix up the veggies depending on what I have at hand.
Kathy
I am So glad that I found your recipe! I made this for my family and not a single 1 of them complained! LoL! I didn’t change a thing, I made it exactly as posted. So excited to have a new meal to add to the rotation. Thank you for sharing.
Erika
Too much sweetness / honey for me. I should have only used half the amount.