Mostly Veggie Steak Stir Fry

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. 

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.

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.

• 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.

• 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.

• 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.

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.

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

Did you make this this steak stir fry? I’d love to know how it turned out! Leave a comment and a rating below

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Mostly Veggie Steak Stir Fry

5 from 4 votes

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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. 

Course: Main Course

Cuisine: Asian

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Calories: 353kcal

Author: Danielle Esposti

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

Stir Fry Sauce

• 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. 

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%)

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