Why You’ll Love Steak Stir-Fry Recipe
This steak stir-fry delivers bold flavor and satisfying texture with every bite. Thinly sliced flank steak cooks up fast and juicy, while colorful vegetables add crunch and nutrients. The sweet and spicy soy-based sauce ties everything together, making it both comforting and exciting. It’s a simple, one-pan meal that’s ready in no time and perfect for pairing with rice or noodles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 lb flank steak
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1 cup sliced bell peppers
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1 cup sliced onions
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1/2 cup matchstick carrots
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1 cup broccoli florets
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2 green onions, sliced into 1-inch pieces
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2 tbsp soy sauce
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2 tbsp cornstarch
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2-3 tbsp vegetable oil
For the Sauce:
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1/2 cup soy sauce
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1/2 tsp red pepper flakes
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3 tbsp brown sugar
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1 tsp ginger
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1 clove garlic, minced
Directions
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Slice the flank steak thinly across the grain. In a bowl, combine with 2 tablespoons soy sauce and 2 tablespoons cornstarch. Let marinate for at least 15 minutes.
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In a separate bowl, prepare the sauce by mixing together 1/2 cup soy sauce, red pepper flakes, brown sugar, ginger, and minced garlic. Set aside.
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Heat 2-3 tablespoons of vegetable oil in a wok or large skillet over high heat. Fry the steak for about 2 minutes per side. Work in batches to avoid overcrowding.
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Remove the steak from the pan and set it aside. Add bell peppers, onions, carrots, and broccoli to the hot pan. Stir-fry for 2-3 minutes.
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Return the cooked steak to the pan, then pour in the prepared sauce. Stir well and cook for 1 more minute.
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Add green onions and stir everything together. Cook for another minute until heated through.
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Serve hot with rice or noodles.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Variations
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Swap the flank steak for sirloin or ribeye for a more tender bite.
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Use tamari or coconut aminos instead of soy sauce for a gluten-free version.
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Add mushrooms, snap peas, or baby corn for extra veggies.
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Adjust the spice level by adding more or less red pepper flakes.
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Toss in sesame oil at the end for a nutty, aromatic twist.
Storage/Reheating
Store leftover stir-fry in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat until hot, or microwave in short intervals, stirring in between. For best results, avoid overheating to keep the steak tender and the vegetables crisp.
FAQs
What kind of steak is best for stir-fry?
Flank steak is ideal due to its flavor and texture, but skirt steak or sirloin are great alternatives.
How do I make the steak tender?
Slice the steak thinly against the grain and marinate it with soy sauce and cornstarch to help tenderize the meat.
Can I use frozen vegetables?
Yes, but thaw and pat them dry first to avoid excess moisture in the pan.
Is this recipe spicy?
It has a mild kick from the red pepper flakes, but you can adjust or omit them to control the heat.
Can I make this ahead of time?
You can prep the ingredients and sauce in advance, but it’s best to cook it just before serving for maximum freshness.
What can I serve with steak stir-fry?
Serve it over steamed rice, fried rice, or noodles. Cauliflower rice is a good low-carb option.
How do I prevent the meat from becoming chewy?
Avoid overcooking the steak, and be sure to slice it thinly across the grain.
Can I use chicken instead of steak?
Yes, thinly sliced chicken breast or thigh works well—just adjust the cooking time slightly.
What type of pan should I use?
A wok is traditional and works great, but a large skillet or sauté pan will also do the job.
How can I thicken the sauce more?
If you’d like a thicker sauce, add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) and simmer briefly.
Conclusion
This steak stir-fry recipe is a fast, flavorful, and flexible meal perfect for weeknight dinners or meal prep. With its rich sauce, tender meat, and fresh veggies, it hits all the right notes for a satisfying dish that everyone will love. Whether you’re new to stir-frying or a seasoned pro, this recipe is sure to earn a spot in your regular rotation.
Steak Stir-Fry Recipe
A quick and flavorful steak stir-fry packed with colorful vegetables and a savory-sweet sauce. Perfect for a weeknight dinner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian
- Diet: Halal
Ingredients
- 1 lb flank steak
- 1 cup sliced bell peppers
- 1 cup sliced onions
- 1/2 cup matchstick carrots
- 1 cup broccoli florets
- 2 green onions, sliced into 1-inch pieces
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2–3 tbsp vegetable oil
- Sauce:
- 1/2 cup soy sauce
- 1/2 tsp red pepper flakes
- 3 tbsp brown sugar
- 1 tsp ginger
- 1 clove garlic, minced
Instructions
- Slice the flank steak thinly across the grain. Place in a bowl and mix with 2 tbsp soy sauce and cornstarch. Allow to marinate for at least 15 minutes.
- Prepare the sauce by combining 1/2 cup soy sauce, red pepper flakes, brown sugar, ginger, and minced garlic in a separate bowl. Set aside.
- Heat vegetable oil in a wok or large skillet over high heat. Fry the steak on each side for about 2 minutes, working in batches if necessary to avoid crowding the pan.
- Remove the cooked steak from the pan and set aside. Add all the vegetables except the green onions to the pan. Cook for 2-3 minutes.
- Add the prepared sauce and cooked steak back into the pan. Cook for an additional minute.
- Finally, add the sliced green onions to the pan. Stir everything together and cook for another minute.
- Serve hot and enjoy!
Notes
- Use pre-sliced veggies to save prep time.
- Adjust red pepper flakes to your spice preference.
- Serve with steamed rice or noodles for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg
