Extra Veggie Steak Stir Fry
Ingredients
- 1 lb steak
sirloin, skirt, or flank
- 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
(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
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.
Extra Veggie Steak Stir Fry
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About this Recipe
Tired of the same old weeknight dinner routine? This Extra Veggie Steak Stir Fry is your answer, offering a vibrant, flavorful meal that’s both satisfying and packed with nutrients.
Why This Recipe Works
This recipe shines by giving classic steak stir fry a healthy, colorful twist. You'll love how easily it transforms simple ingredients into a meal that feels indulgent yet aligns with a sugar-free, gluten-free, and paleo-friendly lifestyle. The secret is a thoughtfully crafted sauce that delivers big flavor without compromise, making this a go-to for delicious, wholesome eating.
What to Expect
Prepare your senses for a symphony of textures and tastes. You'll enjoy tender strips of steak, perfectly complemented by a rainbow of vegetables—crisp-tender carrots, vibrant asparagus, crunchy snow peas, and sweet bell peppers—all coated in a savory-sweet, umami-rich sauce. Each bite offers a satisfying crunch from the veggies and a succulent chew from the beef, creating a balanced and deeply flavorful experience that feels light yet incredibly fulfilling. This dish is naturally bright and fresh, making it a healthy highlight on any table.
Customization & Variations
Feel free to choose your favorite cut of beef; sirloin, skirt, or flank steak all work wonderfully here. For the sauce, the recipe offers flexibility with coconut aminos or tamari as excellent alternatives to soy sauce, catering to different dietary needs. Similarly, arrowroot powder can be used in place of cornstarch for thickening, maintaining its paleo and gluten-free appeal. You can also adjust the amount of sesame seeds for more or less nutty flavor.
Serving & Context
This Extra Veggie Steak Stir Fry makes an ideal quick weeknight dinner, perfect for when you crave something fresh, hearty, and full of flavor. Serve it as a stand-alone meal or alongside a simple side of cauliflower rice for an even lighter option.