1lbsteak (sirloin, skirt, or flank), thinly sliced
½tspkosher salt
½tspground pepper
2tbspolive oil, divided
2cloves garlic, minced
2medium carrots, peeled and thinly sliced into ¼" coins
½lbasparagus, ends trimmed, sliced into 2" pieces
1medium red bell pepper, thinly sliced
1medium yellow bell pepper, thinly sliced
6ozsnow peas
2tbspsesame seeds
Stir Fry Sauce
¼cupsoy sauce, or coconut aminos, or tamari
2tbsp rice vinegar
2tbspfresh orange juice
2tbsphoney
1tbspcornstarch, or arrowroot powder
2tspsesame oil
1
(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.
2
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.
3
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.
4
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.
5
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.
6
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
1lbsteak (sirloin, skirt, or flank), thinly sliced
½tspkosher salt
½tspground pepper
2tbspolive oil, divided
2cloves garlic, minced
2medium carrots, peeled and thinly sliced into ¼" coins
½lbasparagus, ends trimmed, sliced into 2" pieces
1medium red bell pepper, thinly sliced
1medium yellow bell pepper, thinly sliced
6ozsnow peas
2tbspsesame seeds
Stir Fry Sauce
¼cupsoy sauce, or coconut aminos, or tamari
2tbsp rice vinegar
2tbspfresh orange juice
2tbsphoney
1tbspcornstarch, or arrowroot powder
2tspsesame oil
Directions
1
(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.
2
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.
3
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.
4
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.
5
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.
6
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.
