Quick and easy steak stir fry is a healthy dinner made with whatever fresh or frozen vegetables you have on hand. This is a simple weeknight meal you can throw together in 20 minutes.
This flank steak is cooked in a homemade, gluten free teriyaki sauce with fresh or frozen veggies and can be served over rice, noodles or wrapped in lettuce.
Did you know soy sauce has gluten in it? If you're gluten free, then this recipe is a great teriyaki option because we're using coconut aminos instead. If you aren't gluten free and have soy sauce handy, feel free to use that!
Steak stir fry marinade:
- coconut aminos (or soy sauce for non gluten-free version)
- fresh squeezed orange juice
- rice vinegar
- fresh grated ginger
- garlic
- honey
- tapioca starch (or cornstarch)
Best steak for stir fry:
The secret to a great stir-fry is selecting the right protein. Here are a few cuts of beef that all make tender stir fry dishes:
- Flank steak: lean and boneless with intense beef flavor
- Top sirloin steak: a flavorful cut that's versatile and juicy
- Inside or outside skirt steak: both are known for their robust flavor profile
Learn more about the best cuts of beef to stir fry from Beef It's What's For Dinner.
Tips for prepping your beef:
- Trim away any silver skin, fat or connective tissue that could make it tough
- Cut the beef against the grain. You'll notice long pieces of connective tissue along the steak. Cut perpendicular to them to make cut the grains shorter and more tender.
- Place the beef in the freezer for 30 minutes prior to slicing because it makes it easier to cut.
Is beef stir fry good for you?
- Feeding your family a balanced diet with nutrient-rich foods, like beef, helps support their immune system and promotes a healthy body.
- Beef is an excellent source of high-quality protein, which is one of the most satisfying nutrients. Eating a protein-rich diet will help students feel full and prevent cravings throughout the day.
- Stir fry is a great way to get extra veggies in your meal. Who doesn't love veggies covered in a sweet teriyaki sauce?!
How to make beef stir fry:
Start by combining all of the teriyaki sauce ingredients to a small bowl then whisk together and set aside.
Cut the steak against the grain then fry in batches over medium-high heat to get the outsides brown and crispy and the centers medium to medium rare. Remove the steak to a paper towel and add the vegetables to the wok or frying pan for 5-6 minutes. Add the steak back in and pour in the prepared sauce.
Stir everything together and top with green onion and sesame seeds and serve over rice, noodles or in a lettuce wrap.
How to make the beef brown and crispy:
The key to getting crispy brown steak is not overcrowding your pan. Too much steak at once will create steam and rather than frying and browning the steak you will steam it. Depending on the size of your pan you made need to cook it in 2-3 batches.
Thies recipe is sponsored by The Ohio Beef Council. All thoughts and opinions are my own. Thank you to brands like them who believe in my recipes so I can keep sharing them for free! For more info, visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram.
More easy beef dinners
- Mexican Beef and Rice
- Slow Cooker Beef Ragu
- Healthy Instant Pot Beef Stroganoff
- Slow Cooker Sweet Potato Beef Stew
- Healthy Instant Pot Mongolian Beef
Veggie Packed Steak Stir Fry [Gluten Free | One Pan]
INGREDIENTS
For the stir fry sauce:
- 1/2 cup coconut aminos (or soy sauce for non gluten-free version)
- 1/4 cup fresh squeeze orange juice (about 1 medium-large naval orange)
- 1 tablespoon rice vinegar
- 1/2 teaspoon fresh grated ginger
- 2 cloves garlic
- 1 tablespoon honey
- 1 tablespoon tapioca starch (or cornstarch)
For the stir fry:
- 2 lbs flank or skirt steak
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons sesame oil (can use olive oil or avocado oil)
- 1 red bell pepper sliced
- 3 cups chopped broccoli florets
- 2 carrots peeled and sliced
- 2 cups snap peas
- 1 bunch of baby bok choy chopped with leafy ends and stalks separated
- Green onion and sesame seeds to garnish
- Rice, noodles or lettuce wraps to serve
INSTRUCTIONS
- Combine all of the sauce ingredients to a small bowl, whisk together and set aside.
- Sprinkle both sides of the steak with salt and pepper then cut the steak against the grain into thin strips, about 3 inches long. In a large wok, cast iron skillet or deep saute pan, heat 1 tablespoon of sesame oil over medium-high heat until very hot and oil starts to ripple. Add the steak and cook for 2 minutes without touching then flip and cook on the other side for another 1-2 minutes, until the internal temperature reaches 145°F and the outsides are brown and crispy. You may need to do two batches of steak so it’s not overlapping. Too many pieces of steak at once will steam the steak rather than crisp the outsides. Once it’s done, use tongs to remove the steak to a plate.
- Reduce the heat to medium then add the other 1 tablespoon of sesame oil to the pan and use a wooden spoon to scrape any brown bits off the bottom. Add all of the vegetables, except for the leafy ends of the bok choy, to the pan and stir to cook until almost tender over medium-high heat, about 5-6 minutes.
- Place the steak back in the pan and add the prepared sauce. Stir frequently until thickened, about 3 minutes. Add the leafy greens of the bok choy and cook for another minute until wilted. Sprinkle with green onion and sesame seeds. Serve over white or brown rice, noodles or in a lettuce wrap.
- Notes: Place in the freezer 30 minutes before cutting if you have time to h
Notes
Nutrition
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