EXTRA VEGGIE STEAK STIR FRY

Name: EXTRA VEGGIE STEAK STIR FRY
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; ¼ cup 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

Home / Recipes / EXTRA VEGGIE STEAK STIR FRY

by Danielle Esposti Food Blogger @oursaltykitchen

CategoryMain Dish

Yields1 Serving

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 cup 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

(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.

Ingredients