This 30-minute steak stir fry is a weeknight lifesaver with juicy steak, crisp-tender veggies, and a sticky-sweet sauce that comes together in one-pan for a quick, flavorful dinner.
Holly’s Recipe Highlights
- Flavor: This beef stir fry is savory and slightly sweet with a garlicky sauce that coats every bite.
- Technique: I like to grab a strip loin for this recipe and pop it in the freezer for about 15 minutes first, which firms it up just enough to make slicing thin, even strips quick and easy.
- Serving Suggestions: I usually serve this over ramen for the kids, spoon it over rice for easy meal prep, or pile it onto mashed potatoes when we’re craving extra comfort.
Ingredient Tips and Swaps
- Beef: Be sure to slice the beef against the grain for maximum tenderness, and feel free to use sirloin, flank, or skirt steak if that’s what you have on hand.
- Vegetables: Bell peppers add a crispy crunch to an easy stir fry recipe. Add sliced mushrooms, peas, carrots, baby corn, and even water chestnuts.
- Sauce: Choose a thicker stir fry sauce so it clings to the beef and vegetables, or simmer a thin sauce a bit longer to reduce, then finish with optional red pepper flakes, a drizzle of sesame oil, or fresh grated ginger for extra flavor. Use a gluten-free stir fry sauce or tamari if needed.
How to Make a Steak Stir Fry
- Cook peppers and onions in oil and set aside (full recipe below).
- Add beef and garlic to the pan and cook.
- Return vegetables to the pan, stir in the sauce, and heat through.
Holly’s Tips for Success
- Slice steak against the grain and partially freeze it first for quick, thin cuts.
- Cook vegetables first, then sear the steak in a hot pan so it browns instead of steaming.
- Avoid overcrowding the pan and cook in batches if needed.
- Simmer the sauce briefly if it is thin to thicken it.
- For extra flavor, marinate the steak in the sauce ahead of time.
Leftovers and Freezing
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze portions in zippered bags or airtight containers up to 3 months.
- Rewarm in a skillet on the stovetop over medium heat with a splash of water to loosen the sauce.
- Heat in short bursts in the microwave, stirring so the steak doesn’t overcook.
- Store rice/noodles separately so they don’t soak up all the sauce.
Quick Takeout-Style Favorites
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Steak Stir Fry
Make this steak stir fry recipe with peppers and onions in just minutes for a sweet, savory, and delicious meal everyone will love!
Equipment
Ingredients
Instructions
- Heat 1 tablespoon olive oil in a large pan over medium heat.
- Add peppers and onions to oil and cook for 5-6 minutes or until tender. Remove and set aside.
- Add remaining 1 tablespoon olive oil to pan, then add beef and garlic. Cook for 2-3 minutes, or until cooked through.
- Add vegetables back to pan. Pour in sauce and cook for 2-3 minutes or until heated through.
Notes
- Slice beef against the grain to break down the fibers and make it more tender.
- Place steak in the freezer for about an hour so that it firms up and is easier to slice.
- For extra flavor, marinate the steak strips in the stir-fry sauce for up to 24 hours before cooking.
- Slice peppers and onion ahead of time and refrigerate until ready to use.
- Refrigerate leftovers in a covered container for up to 4 days. Freeze portions in zippered bags for up to 4 weeks.
- Reheat on the stovetop or in the microwave.
Nutrition Information
Calories: 393kcal | Carbohydrates: 15g | Protein: 28g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 91mg | Sodium: 2131mg | Potassium: 648mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1864IU | Vitamin C: 79mg | Calcium: 53mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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This looks really good please send me the website thank you
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