Extra Veggie Steak Stir Fry

Extra Veggie Steak Stir Fry

from oursaltykitchen.com
30 min
4 servings

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. 

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 1/4" 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 c 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

Directions

  1. 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 1/8" - 1/4" thick slices. While the steak is freezing, chops the vegetables and prep the stir fry sauce.

  2. 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. 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. 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. 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. 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.