Prep Time 15 mins
COOK Time 15 minutes
– 1 lb steak, flank or skirt, thinly sliced – 2 tbsp olive oil, divided – 2 cloves garlic, minced – 2 medium carrots, peeled and thinly sliced into ¼" coins – ½ lb asparagus, 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 – 2 tbsp rice vinegar – 2 tbsp fresh orange juice – 2 tbsp honey – 1 tbsp cornstarch or arrowroot powder – 2 tsp sesame oil
Freeze the steak for 30 minutes to firm up, then slice very thin against the grain into 1/4" strips.
Prep the vegetables - trim the asparagus, slice the carrots and bell peppers, and rinse the snow peas.
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 over rice, cauliflower rice, or noodles.