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

    Extra Veggie Steak Stir Fry

    4.91 from 32 votes
    January 3, 2023 (updated March 14, 2023) by Danielle Esposti

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

    Jump to Recipe Jump to Video Print Recipe
    Steak stir fry with rainbow vegetables over steamed white rice in a low bowl, garnished with sesame seeds; title bar at the top reads "healthy beef stir fry; grain free and paleo".
    Top - from the side, beef stir fry over rice in a low bowl; bottom - steak stir fry with sesame seeds in a cast iron skillet; title bar in the middle reads "30 minute healthy steak stir fry".

    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. 

    Steak stir fry with healthy homemade sauce over white rice in a low bowl on a marble table with a dark grey linen napkin to the side.
    Jump to:
    • What Makes This Stir Fry So Good!
    • What’s the Best Steak for Stir Fry?
    • How to Make Steak Stir Fry
    • Chef’s Tips!
    • Make it Your Way
    • How to Serve Steak Stir Fry
    • Recipe

    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.

    Side view, steak stir fry over white rice in a low serving bowl on a marble table with a black linen napkin to the side.

    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.

    From the side, thinly sliced steak on a cutting board.
    Side view, sliced stir fry vegetables (bell peppers, carrots, asparagus, and snow peas) on a cutting board.

    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.

    Side view, stir fry sauce in a 1-cup pyrex measuring cup.
    Thinly sliced stir fried steak in a cast iron skillet.
    Side view, stir fried asparagus and carrots in a cast iron skillet.
    Stir fried vegetables - asparagus, carrots, bell peppers, and snow peas - in a cast iron skillet.
    Stir fried steak and vegetables in a cast iron skillet on a marble table.
    Beef stir fry with vegetables and healthy homemade stir fry sauce in a cast iron skillet on a marble table.
    1. Whisk together the stir fry sauce ingredients in a small bowl or 1-cup measuring cup, then set aside.
    2. 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.
    3. Stir fry the hardier vegetables first – carrots and asparagus – for 3 minutes to give them a head start.
    4. Add the bell peppers and snow peas and stir fry all the vegetables for 3 minutes more. Add the garlic and cook 1 minute.
    5. 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.
    6. 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.
    Side view, stir fried beef and vegetables in a cast iron skillet garnished with sesame seeds.

    Did you make this steak stir fry recipe? 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 rainbow vegetables over steamed white rice in a low bowl, garnished with sesame seeds.

    Extra Veggie Steak Stir Fry

    4.91 from 32 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: 15 mins
    Total Time: 30 mins
    Servings : 4
    Calories: 409

    Recommended Equipment

    • 12″ Cast Iron Skillet
    • Tongs
    • whisk

    Ingredients

    • 1 lb steak (sirloin, skirt, or flank), thinly sliced
    • ½ tsp kosher salt
    • ½ tsp ground pepper
    • 2 tbsp 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 tbsp sesame seeds

    Stir Fry Sauce

    • ¼ c soy sauce, or coconut aminos, or tamari
    • 2 tbsp rice vinegar
    • 2 tbsp fresh orange juice
    • 2 tbsp honey
    • 1 tbsp cornstarch, or arrowroot powder
    • 2 tsp 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. 

    Nutrition Information

    Calories: 409kcal (20%), Carbohydrates: 29g (10%), Protein: 27g (54%), Fat: 21g (32%), Saturated Fat: 6g (30%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0g, Cholesterol: 75mg (25%), Sodium: 599mg (25%), Potassium: 551mg (16%), Fiber: 4g (16%), Sugar: 18g (20%), Vitamin A: 428% (428%), Vitamin C: 226% (226%), Calcium: 5% (5%), Iron: 24% (24%)
    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!

    61 Comments
    Filed Under: 30 Minute Meals, Gluten Free, Grain Free, Main Dishes, Paleo, Stir Fry

    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
      • Karen

        October 04, 2022 at 3:14 pm

        4 stars
        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.

        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. Theresa

      October 27, 2022 at 3:02 pm

      5 stars
      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!

      Reply
    20. Z Harrington

      November 15, 2022 at 10:19 am

      5 stars
      Delicious and easy recipe

      Reply
    21. Mary

      January 04, 2023 at 7:47 am

      Thank you for sharing the amazing recipe. I would love to try this roasted chicken. Please visit: https://www.texasgrassfedbeef.com/

      Reply
    22. Dora

      January 21, 2023 at 9:45 pm

      It was so easy and quick and tasted so good

      Reply
    23. Kara

      March 19, 2023 at 5:58 pm

      5 stars
      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!

      Reply
    24. 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
    25. 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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